| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 332 | 10g | 1.4g | 53g |
| sugars | fibre | protein | salt |
| 9g | 8.3g | 11g | 0.5g |
Why I Love Spanish Spring Couscous with Vegetables and Curry Spices
Spring Couscous with Vegetables and Curry Spices is truly a fiesta of flavors in the mouth, a perfect synthesis of hearty wholesomeness and vivid zest. It draws inspiration from the Spanish tradition of sauteed vegetables and couscous, but has a special Amara twist. As an Atlanta-based foodie with Nigerian heritage, I’ve always loved borrowing aspects of various cultures to create something uniquely appealing.
Where Tradition Meets Fusion
This recipe is reminiscent of a Spanish paella dish or a good old Southern potluck casserole, but with much lighter undertones, making it perfect for those first warm days of spring. I chose couscous as the centerpiece of our dish because of its versatile and soft texture, pairing excellently with the rich variety of vegetables we’re incorporating.
The Spice Spectrum
The spice blend used in this dish – including curry powder, turmeric, cumin, and crushed red pepper flakes – are redolent of the West-African spices my parents would use in our family meals. This lends the dish an evocative aroma and taste that’s destined to linger in the memory. Visit Chef Lorna Miggins to explore more of such flavors.
This Couscous recipe, with its light, healthful ingredients, will go perfectly with other mains such as grilled fish, roast chicken or even an array of Mediterranean salads. The affluence of colors derived from the ingredients make it not just a feast to the palate, but to the eyes as well. Indeed, Spring Couscous with Vegetables and Curry Spices is my epitome of a perfect spring dish – light yet filling, and absolutely packed with savor.
What You’ll Need
- 1.5 cups of couscous
- 3 cups of vegetable broth
- 1/2 teaspoon of salt
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup of frozen peas
- 1 cup of canned chickpeas, drained and rinsed
- 1.5 teaspoons of curry powder
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of crushed red pepper flakes (optional)
- 2 tablespoons of fresh lemon juice
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
Method
Step One
Firstly, in a medium saucepan bring the vegetable broth to a boil. Add the couscous and salt, stir well, and remove from heat. Cover the saucepan and let it sit for about 5 minutes, until the couscous absorbs all the broth.
Step Two
While the couscous is resting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and garlic is fragrant.
Step Three
Next, incorporate the chopped zucchini and red bell pepper into the skillet. Cook these for about 5 minutes, stirring occasionally, until the vegetables become tender.
Step Four
Add the frozen peas and canned chickpeas to the skillet. Stir well to combine all the ingredients.
Step Five
To the vegetable mixture, add the curry powder, turmeric, ground cumin, and crushed red pepper flakes (if you’re using them). Stir the mixture well, ensuring all the vegetables are well coated with the spices.
Step Six
By this time, the couscous should have completely absorbed the vegetable broth. Fluff it with a fork and then add it to the skillet. Stir well to combine the couscous with the spiced vegetables.
Step Seven
Finally, remove the skillet from heat. Drizzle the fresh lemon juice over the couscous and vegetables, and sprinkle the chopped parsley and mint on top. Stir everything together well, and then it’s ready to serve!
