SafePlates

Ingredients

• 1 cup (180g) couscous
• 1 1/4 cups (300ml) vegetable broth
• 1 tablespoon (15ml) olive oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 teaspoon (5g) cumin
• 1 teaspoon (5g) paprika powder
• Salt and pepper to taste
• 2 tablespoons (30g) chopped fresh parsley

Instructions

1. Bring the vegetable broth to a boil in a pot.
2. Place the couscous in a bowl and pour the hot vegetable broth over it. Cover and let sit for 5 minutes.
3. In the meantime, heat the olive oil in a large pan.
4. Add the chopped onion to the pan and sauté over medium heat until soft.
5. Add the diced bell peppers, zucchini, and carrot and cook for another 5–7 minutes, until the vegetables are tender.
6. Add the cumin and paprika powder to the vegetables and stir well.
7. Fluff the couscous with a fork and add it to the vegetables in the pan.
8. Mix everything well and season with salt and pepper.
9. Sprinkle with chopped parsley before serving.

Tip

Serve the dish with a splash of fresh lemon juice for extra flavor.