Couscous bil Khodra (Libyan Vegetable Couscous)

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup canned chickpeas, rinsed and drained
• 2 tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• Salt, to taste
• Pepper, to taste
• 2 cups vegetable broth
• 2 cups couscous
• Fresh parsley or cilantro, chopped (for garnish)

Ingredients for 6 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

   Stovetop
2. 2

   Add the diced carrot, zucchini, bell pepper, and green beans to the pot. Stir and cook the vegetables for a few minutes until they start to soften.

3. 3

   Add the diced tomatoes, chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to coat the vegetables with the spices.

4. 4

   Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the vegetables simmer for about 15–20 minutes, or until they are tender.

   Stovetop
5. 5

   Meanwhile, prepare the couscous according to the package instructions. Typically, couscous is steamed or soaked in hot water until it becomes fluffy and tender. Fluff the cooked couscous with a fork.

6. 6

   Once the vegetables are cooked, remove the pot from the heat. Gently stir in the cooked couscous, ensuring that it is well-incorporated with the vegetables.

7. 7

   Taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.

8. 8

   Serve hot, garnished with freshly chopped parsley or cilantro.