Whole Wheat Couscous

I can provide you with a recipe to prepare a delicious and healthy whole wheat couscous. As a North African dish, I will try to give it an Italian touch.

Ingredients

• 250 g of whole wheat couscous
• 300 ml of vegetable broth
• 1 teaspoon of extra virgin olive oil
• 1 zucchini
• 1 carrot
• 1 small onion
• 100 g of cooked chickpeas
• 1 tablespoon of tomato paste
• 1 teaspoon of turmeric
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• Salt to taste
• Pepper to taste
• Chopped fresh parsley (optional)

Preparation

1. In a large pan, heat a drizzle of oil and sauté the finely chopped onion until it becomes translucent.
2. Add the carrot and zucchini diced and sauté the vegetables for a few minutes.
3. Mix in the cooked chickpeas, tomato paste, and spices (turmeric, paprika, and cumin). Stir well and let it flavor for another couple of minutes.
4. Meanwhile, bring the vegetable broth to a boil.
5. Place the whole wheat couscous in a large bowl and pour the boiling broth over it. Cover with a lid or a cloth and let it sit for about 4-5 minutes, or until the broth has been absorbed.
6. Fluff it with a fork to separate the grains.
7. Add the couscous to the vegetables in the pan. Adjust for salt and pepper and gently mix all the ingredients.
8. Finish with a sprinkle of chopped fresh parsley on top of the couscous for a touch of freshness.
9. Serve the whole wheat couscous warm or at room temperature, according to your preferences.

Trivia

Whole wheat couscous retains the fiber of the wheat grain, making it a more nutritious option compared to refined couscous. Influenced by Mediterranean cuisine, I’ve added olive oil and tomato paste, ingredients not typical of the traditional North African couscous recipe, but that pair well with the other flavors.

I hope you enjoy this version of the dish and feel free to personalize it to your liking!