Zesty Summer Vegetable Couscous
This is a simple, easy, and delicious dish, suitable as a light main or a side. This pairs well with a cool salad, grilled corn on the cob, or a Mexican themed spread.
199 calories per cup
Ingredients
- 2 cups vegetable broth
- 1 cup uncooked couscous
- 2 TBS refined coconut oil or other neutral cooking oil
- ½ a medium-large red onion diced
- 1 tsp garlic minced
- 1 medium zucchini diced
- 1 15 oz can chickpeas
- 1 heaping cup canned diced tomatoes with green chilies
- 8 leaves Thai basil chopped (or regular basil)
- Juice of 1 lime
- ½ tsp salt
Instructions
- Heat broth in a covered medium pot until boiling. Remove from heat and stir in the couscous. Cover and let sit while you prepare the veggies.
- Heat the oil in a large (preferably cast iron) skillet over medium heat. Once hot, add the diced onion and garlic. Saute for 5 minutes. Add the zucchini, tomatoes and chickpeas; cook for 5 more minutes. Add the basil, half the lime juice, and salt; cook for 10 more minutes.
- Remove the skillet from heat. Fluff the cooked couscous with a fork or spoon. Pour the couscous into the skillet, stir to combine. Mix in the remaining lime juice. Serve hot.