Cookbook:Couscous bil Khodra (Libyan Vegetable Couscous)
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Couscous bil Khodra (Libyan Vegetable Couscous) | |
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Category | Libyan recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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.
Ingredients
[edit | edit source]- 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)
Equipment
[edit | edit source]Procedure
[edit | edit source]- 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.
Notes, tips, and variations
[edit | edit source]Notes
[edit | edit source]- For added flavor, you can sauté the couscous in a little bit of olive oil before cooking it. This step enhances the nutty aroma of the couscous.
- Feel free to customize the vegetable selection based on your preference and seasonal availability.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the couscous in the microwave or on the stovetop before serving.
Tips
[edit | edit source]- Make sure to fluff the cooked couscous with a fork to separate the grains and prevent clumping.
- Adjust the cooking time for the vegetables according to your desired level of tenderness. You can cook them longer for a softer texture or shorter for a crunchier bite.
Variations
[edit | edit source]- For a protein-packed version, you can add cooked chicken, lamb, or beef to the couscous and vegetable mixture.
- Add a squeeze of lemon juice or sprinkle of lemon zest to add a refreshing citrusy flavor to the dish.
- Sprinkle some toasted pine nuts or almonds on top of the couscous for added crunch and nuttiness.