Ingredients
Couscous and Broth
- 200 g couscous
- 240 ml vegetable broth
Vegetable Mix
- 100 g fresh spinach, chopped
- 50 g capers, rinsed
- 100 g sundried tomatoes, chopped
- 2 chargrilled red peppers, sliced
- 400 g tin chickpeas
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
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 from heat, add the couscous, and cover the pan. Let it sit for 5 minutes so the couscous absorbs the broth and becomes tender. Then fluff the couscous with a fork to separate the grains.
- Prepare the Vegetables: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
- Cook the Spinach: Add the chopped spinach to the pan and cook until wilted, which should take about 2 minutes.
- Add Remaining Vegetables: Stir in the rinsed capers, chopped sundried tomatoes, sliced chargrilled red peppers, and drained chickpeas. Cook together for an additional 3 to 4 minutes until everything is heated through. Season with salt and pepper to taste.
- Combine Couscous and Vegetables: Add the cooked couscous to the vegetable mixture in the pan. Mix well to combine all ingredients thoroughly. Taste 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, salt, and pepper until the dressing is well emulsified and smooth.
- Serve: Drizzle the lemon vinaigrette evenly over the couscous and vegetable mixture. Toss gently to coat everything with the dressing before serving.
Notes
- Use vegetable broth instead of water to add extra flavor to the couscous.
- Adjust the seasoning of salt and pepper according to your taste preference.
- For a gluten-free version, substitute couscous with quinoa or millet.
- This dish can be served warm or at room temperature, making it great for meal prep or picnics.
- The lemon vinaigrette can be adjusted by substituting honey with maple syrup for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
