SafePlates

Ingredients

• 1 Tasse (240 ml) gluten-free couscous
• 1 1/2 Tassen (360 ml) vegetable broth
• 1 Esslöffel (15 ml) olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 Teelöffel (5 g) cumin
• 1/2 Teelöffel (2 g) paprika powder
• Salt and pepper to taste
• 2 Esslöffel (30 ml) lemon juice
• 2 Esslöffel (30 g) fresh parsley, chopped

Instructions

1. Heat the vegetable broth in a pot until it boils.
2. Put the gluten-free couscous in a bowl and pour the hot vegetable broth over it. Cover the bowl and let the couscous sit for about 5 minutes.
3. Heat the olive oil in a large pan over medium heat.
4. Add the chopped onion and garlic and sauté until they are soft.
5. Add the diced zucchini and bell peppers to the pan and sauté for about 5–7 minutes, until the vegetables are tender.
6. Season the vegetables with cumin, paprika powder, salt, and pepper.
7. Fluff the couscous with a fork and mix it with the sautéed vegetables.
8. Add the lemon juice and chopped parsley and mix everything well.
9. Serve the couscous warm.

Tip

For extra flavor, you can add toasted pine nuts or raisins.