Ingredients
For the Couscous and Vegetables
- 200 g couscous
- 240 ml vegetable broth
- 100 g fresh spinach, chopped
- 50 g capers, rinsed
- 100 g sundried tomatoes, chopped
- 2 chargrilled red peppers, sliced
- 400 g tin chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
For the Lemon Vinaigrette
- 60 ml extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Remove the pan from heat, add the couscous, and cover tightly. Let it sit undisturbed for 5 minutes to absorb the liquid. Then fluff the couscous gently with a fork to separate the grains.
- Prepare the Vegetables: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, ensuring it does not brown to avoid bitterness.
- Cook the Spinach: Add the chopped spinach to the pan and cook, stirring occasionally, until just wilted, approximately 2 minutes.
- Add Other Vegetables and Chickpeas: Stir in the rinsed capers, chopped sundried tomatoes, sliced chargrilled red peppers, and drained chickpeas. Cook everything together for an additional 3 to 4 minutes until all ingredients are heated through evenly. Season with salt and pepper to taste.
- Combine Couscous and Vegetables: Transfer the fluffed couscous into the pan with the vegetable mixture. Stir well to combine all the ingredients thoroughly. Taste the mixture and adjust salt and pepper if needed.
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, and a pinch of salt and pepper until the dressing is well emulsified and slightly thickened.
- Serve: Drizzle the lemon vinaigrette over the couscous and vegetable mixture. Toss gently to coat everything evenly with the vinaigrette. Serve immediately for a fresh, flavorful meal.
Notes
- For extra protein, add grilled chicken or tofu.
- This dish can be served warm or at room temperature, making it great for meal prep.
- Adjust the amount of lemon juice and honey in the vinaigrette to taste for a more tart or sweet finish.
- Use gluten-free couscous if needed to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
