This Vegan, One-Pot Meal Is Loaded With Antioxidants
by Tatiana Boncompagni, May 31, 2018
Well+Good’s recipe writer Tatiana Boncompagni is a wellness reporter, group fitness instructor, and mom of three based in New York. She’s also the co-founder of Sculptologie. She believes that truly good food nourishes both the body and the soul, and that healthy food should be easy to make and even easier to enjoy.
I love to cook, but when my schedule gets packed and I feel pulled in a bunch of different directions, the last thing I want to be doing is fussing around in my hot kitchen. My solution? Big-batch, one-pot cooking: Less clean up and you can eat for days.
With summer just around the corner, and craving a trip to somewhere exotic and fun—say, Marrakech—I threw together this Moroccan-spiced couscous and summer veggies stew. Couscous is made from semolina flour and is basically the pasta of Northern Africa; one cup has about six grams of protein (that's roughly 12 percent of your daily recommended intake) and a healthy dose of an antioxidant called selenium, which is linked to boosting immunity. Plus, couscous cooks quickly, which is, of course, key when you are trying to spend less time over the stove.
The aromatic spices—there are a lot of them, but don't let that scare you!—add delicious aromatic flavors to the pot and smell like heaven when you cook them. A fresh sprinkle of parsley and mint is optional but I think worth the extra effort. Like a lot of stews, this one tastes just as good, if not better, the next day. You can easily reheat it on the stove top or do as I do and eat it cold on top of a bed of greens dressed with a simple olive oil and ACV vinaigrette.
Keep reading to get the recipe for Moroccan-spiced couscous with summer veggies.
Moroccan Couscous with Summer Veggies
When I was a teenager, I lived in Brussels with a family who had spent some time in Morocco and would eat couscous at least once a week. This dish brings me back to the first time I tasted those wonderful aromatic spices and the comforting textures of cooked zucchini and eggplant.
Prep Time10 minutes
Cook Time30 minutes
For the spice mix
- 1/2 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp allspice
- 1/2 tsp anise seeds
- 1/2 tsp coriander
- 1 tsp ginger powder
For the couscous and veggies
- 3 tbsp extra-virgin olive oil
- 4 green scallions sliced
- 1 eggplant cut in small chunks
- 4 zucchini cut in rounds
- 1 cup couscous
- 2 cloves garlic sliced thin
- 28 oz canned tomatoes
- 15 oz canned chickpeas
- salt to taste
- 1/2 cup parsley leaves roughly chopped
- 1/2 cup fresh mint leaves roughly chopped
In a small bowl combine all of the spices and set aside.
In a large, heavy bottomed pot over medium-low heat, add olive oil, scallions and spice mixture and sauté for three minutes. Increase heat to medium-high and add eggplant and zucchini and continue to sauté, five to seven minutes more.
Add couscous, tomatoes, garbanzo beans and two cups of water and increase heat to high. Bring to a low boil and cook for 20 minutes or until couscous and all the vegetables are soft and tender.
Season to taste with salt. Sprinkle fresh herbs on top and serve warm.
For more one-pan dinner ideas check out this vegan recipe for a Japanese-style hot pot and this lightening-fast recipe for Japanese omelet with edamame rice.
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