Week 1: Moroccan Couscous with Bell Peppers and Zucchini

Moroccan Couscous with Bell Peppers and Zucchini

Moroccan Couscous with Bell Peppers and Zucchini

This might be one of my new favorite go-to lunches! It's filling, full of flavor, and is also a great source of nutrient-dense vegetables and plant-based protein! I also love this dish because it can be enjoyed cold, which means I don't need to reheat it when I'm on the go. Take the flavors of Morocco with you anywhere!

Time: 25 minutes

Serves: 4-6

Ingredients:

  • 2 Tbsp oil, any kind you prefer
  • ½ onion, diced
  • 2 medium zucchini, washed and chopped into bite-sized pieces
  • 1 bell pepper, washed and chopped into bite-sized pieces
  • Salt and pepper, to taste
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • ⅛ tsp cinnamon
  • 1 cup peas, frozen
  • 15-oz can chickpeas, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 1 cup whole wheat instant couscous
  • ¼ cup fresh parsley

Directions:

  • In a large, deep skillet, add the olive oil, onion, zucchini, and bell pepper. Sauté over medium heat for about 10 minutes or until the vegetables are soft
  • Add the salt, pepper, garlic, paprika, turmeric, cumin, and cinnamon and cook for another minute
  • Add the peas and chickpeas and mix well
  • Pour in the vegetable stock, then bring to a boil. Mix in the couscous, cover, and remove from heat. Let sit for 5 minutes
  • Stir in the fresh parsley, and serve immediately, or divide among food storage containers, and store in the refrigerator/freezer

Recipe Modifications:

  • Gluten-free: Use gluten-free couscous, rice, or quinoa. If using rice or quinoa, skip step #4 and prepare the grains according to package instructions (you can use the broth as your liquid, if preferred)
  • Nut-free: None
  • Vegetarian/Vegan: None

Recipe Notes:

  • This dish can be enjoyed hot or chilled- no re-heating required!

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