Ingredients
Couscous and Broth
- 200 g couscous
- 240 ml vegetable broth
Vegetables and Sauté
- 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 it from heat, add the couscous, then cover the pan. Let it sit undisturbed for 5 minutes to absorb the liquid, after which fluff the couscous gently with a fork.
- 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 but not browned.
- Cook the Spinach: Add the chopped fresh spinach to the pan and cook until it wilts, approximately 2 minutes.
- Add Remaining Vegetables: Stir in the rinsed capers, chopped sundried tomatoes, sliced chargrilled red peppers, and drained chickpeas. Continue cooking and stirring for another 3-4 minutes until everything is heated through. Season the mixture with salt and pepper according to taste.
- Combine Couscous and Vegetables: Add the fluffed couscous to the pan with the sautéed vegetables. Mix thoroughly to combine all ingredients evenly. Adjust seasoning 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 over the couscous and vegetable mixture. Toss everything together to coat evenly, then serve warm or at room temperature.
Notes
- This recipe is vegetarian and can be made vegan by substituting honey with maple syrup or agave nectar.
- Use vegetable broth or water for cooking couscous based on preference.
- Adjust the lemon vinaigrette ingredients to taste for acidity or sweetness.
- For added texture, garnish with toasted nuts like almonds or pine nuts if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
