This Vegetable Couscous Pilaf is a healthy and delicious meal for the whole family.
Good Morning everyone. It’s the FoodieMamas Day today. And we have come up with amazingly scrumptious recipes for you all. This time, Sabrina from “Dinner Then Dessert” picked up an ingredient. Her choice was Couscous. So each of us has come up with healthy recipes to start your year right on track with nutritious eating and sticking to your healthy living goals for this year.
I decided to make a recipe which could be an alternative to rice. So I made this Vegetable Couscous Pilaf. I have cooked mixed vegetables and then added couscous to it. For aromatics, I have used a cinnamon stick, bay leaf, star anise and peppercorns. This pilaf goes well as sides for any meal. It can be a good alternative to rice pilaf when you need something quick.
Couscous is traditional food from Northern African cultures. It consists of small balls of durum wheat or semolina flour. It is often taken for a grain, but it is actually the same dough that is made into many kinds of pasta. Making couscous is extremely simple.
Couscous helps in maintaining proper heart health, promote normal metabolism, controls fluid levels in the body, improve digestion, heal wounds, build muscles, and boost the immune system. It is full of various nutrients like vitamins, minerals, proteins, carbohydrates and dietary fiber.
With so many health benefits, couscous pilaf is sure a keeper for family lunch and dinner.
Let’s go through the recipe.
- 1/2 cup couscous
- 1/2 cup mixed vegetables (green beans, carrots, peas, corn)
- 1 cup water/ vegetable stock/ chicken/beef stock
- 1 garlic clove
- 1 small bay leaf
- 1 tbs chopped cilantro
- 1 tsp olive oil
- 1 tsp lemon juice
- A small piece of cinnamon stick (approx 1/2 inch)
- A small piece of star anise
- A dash of crushed black pepper
- Salt to taste
- Start with heating olive oil in a pot and add the spices. (cinnamon, star anise, bay leaf and garlic clove)
- Saute it for 30 secs or so.
- Then add mixed vegetables and saute for another minute.
- Follow that with adding water/ stock. Add salt and crushed black pepper.
- Bring it to a boil.
- Now add couscous, cover the pot and turn off the heat. Keep it covered for 10 mins
- After 10 minutes fluff the couscous, add a lemon juice and chopped cilantro leaves.
- Garnish it and serve.
- Moroccan Chicken Couscous Vegetables- by Dinner Then Desert.
- Pomegranate And Lemon Couscous Salad With Mint- by The Busy Baker
- Wholesome Rainbow Couscous Stuffed Peppers- by Home & Plate.
- Israeli Couscous Salad- by The Chunky Chef.
- Skillet Harissa Couscous- by Cooking Curries.
- Couscous Fritters- by Life’s Little Sweets.
- Roasted Tomato, Bacon Couscous Soup- by Fuchsia Freezer.
Talk to your baby’s Pediatrician before starting any new food.
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