Couscous bil Khodra (Libyan Vegetable Couscous)
Couscous bil khodra, also known as Libyan vegetable couscous, is a nutritious and flavorful dish that is popular in Libyan cuisine. This dish features fluffy couscous cooked with a medley of vegetables and aromatic spices. It is a hearty and satisfying meal that showcases the vibrant flavors and textures of fresh vegetables. Couscous bil khodra is often served as a main course and enjoyed by both vegetarians and meat lovers.
Source and licence
"Couscous bil Khodra (Libyan Vegetable Couscous)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Couscous_bil_Khodra_(Libyan_Vegetable_Couscous), revision 4535152), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Couscous_bil_Khodra_(Libyan_Vegetable_Couscous)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4535152
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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)
Method
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- 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.
- Add the diced tomatoes, chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to coat the vegetables with the spices.
- 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.
- 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.
- 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.
- Taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
- Serve hot, garnished with freshly chopped parsley or cilantro.