Vegetables and couscous made the perfect quick vegan meal for dinner. I started by browning garlic and onions and added my spice mixture, stirring and cooking for a couple of minutes. I added a cut up zucchini, some canned chickpeas, canned tomatoes, and raisins. The pan got covered and allowed to cook for 15 minutes, stirring occasionally. The vegetable mixture was simply served over couscous that I cooked in vegetable broth.
This was a nice mix of vegetables with great seasoning and just a hint of heat. With the warmth of the cumin, turmeric and paprika, along with the heat from the Cayenne pepper mixed with the sweet pop from raisins, every bite was a flavor sensation.
Makes 2 servings
1/2 tablespoon olive oil
1 garlic clove, minced
1/2 medium onion, diced
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon paprika
pinch of Cayenne pepper
1 medium zucchini, cut into 1/2-inch cubes
1/2 15-ounce can chickpeas, drained and rinsed
8 ounce can tomatoes, diced, with their juice
1/4 cup raisins
3/4 cup vegetable stock
1/4 teaspoon salt
1/2 cup couscous
Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and onion and saute for 2 minutes. Sprinkle in the cumin, turmeric, paprika, and cayenne and cook 2 minutes more, stirring often.
Stir in the zucchini, chick-peas, tomatoes, and raisins. Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the zucchini is tender, about 15 minutes. Add salt to taste.
While the vegetables are cooking, prepare the couscous. Bring the vegetable stock to a boil and stir in the salt and couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.
Serve the couscous with the vegetable mixture mounded in the center.
Adapted from fatfreevegan.com