Spicy Couscous with veggies Recipe

Name: Spicy Couscous with veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup Couscous whole wheat; 1 cup chopped zuccini; 1 cup chopped onion; 2 cup water; 1 1/2 cup chicken stock; 1 1/2 cup chopped carrots; 2 tbsp olive oil; 1 slice garlic; 1 tbsp red pepper paste; 1 tsp parmesan cheese; 1 tsp salt; 1 tsp black pepper; 1 tsp soy sauce

Servings: persons

1 1/2 cup Couscous whole wheat
1 cup chopped zuccini
1 cup chopped onion
2 cup water
1 1/2 cup chicken stock
1 1/2 cup chopped carrots
2 tbsp olive oil
1 slice garlic
1 tbsp red pepper paste
1 tsp parmesan cheese
1 tsp salt
1 tsp black pepper
1 tsp soy sauce

1
1.
2
Heat water with chicken stock, add the couscous and 1 tablespoon of olive oil.
3
Salt for taste.
4
2.
5
In a pan add 1 tablespoon of olive oil, the chopped onion, zuccini and carrots slowly cook until all the veggies are golden.
6
Add salt and pepper for taste.
7
3.
8
Add the couscous and mix it with the veggies
9
4.
10
In a cup, add the red pepper paste with soy sauce, mix it until have a thick sauce.
11
After this, combine this sauce with the couscous and veggies.
12
5.
13
Add parmesan cheese all over the top of the couscous and you finished!!
14
You have a delicious spicy couscous with veggies.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cup Couscous whole wheat, 1 cup chopped zuccini, 1 cup chopped onion, 2 cup water, and more.

Yes, Spicy Couscous with veggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Couscous with veggies

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