Couscous with Vegetables

1. Preparation

Gather all ingredients: couscous, bell peppers, zucchini, carrots, onion, garlic, vegetable broth, olive oil, salt, and pepper.

Wash and chop the bell peppers into small cubes.

Dice the zucchini and carrots into similar-sized pieces for even cooking.

Finely chop the onion and mince the garlic.

Measure out 1 cup of couscous and set aside.

2. Cooking Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion and sauté for 2-3 minutes until translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced carrots and bell peppers to the skillet, cooking for about 5 minutes until they begin to soften.

Incorporate the zucchini and season with salt and pepper. Cook for another 5-7 minutes until all vegetables are tender. Remove from heat.

3. Cooking Couscous

In a medium saucepan, bring 1 and 1/4 cups of vegetable broth to a boil.

Once boiling, stir in the couscous and remove from heat. Cover the pot and let it sit for 5 minutes.

After 5 minutes, fluff the couscous with a fork to separate the grains.

4. Combining

Add the sautéed vegetables to the fluffed couscous and gently mix until combined.

Taste and adjust seasoning with additional salt and pepper if needed.

5. Serving

Transfer the couscous and vegetable mixture to a serving dish.

Optionally, garnish with fresh herbs like parsley or cilantro before serving.