Couscous bil Khodra (Libyan Vegetable Couscous)
Couscous bil khodra is a Libyan vegetable couscous built around a pot of spiced, tomato-based vegetables. Carrot, zucchini, bell pepper and green beans simmer with chickpeas in cumin, coriander, turmeric and paprika, so the broth carries real flavor before the grains go in. Folding in freshly fluffed couscous at the end keeps it light rather than soggy. It works as a meat-free main, and cooked chicken, lamb or beef can be added.
Instructions
Warm the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns translucent.
Add the carrot, zucchini, bell pepper and green beans. Stir and cook for a few minutes, until the vegetables begin to soften.
Stir in the tomatoes, chickpeas, cumin, coriander, turmeric, paprika, salt and pepper. Mix well so every piece of vegetable is coated with spice.
Pour in the vegetable broth and bring it to a boil. Turn the heat down to low, cover the pot, and simmer for 15 to 20 minutes, until the vegetables are tender.
While the vegetables simmer, prepare the couscous following the package directions, steaming or soaking it until tender. Fluff it with a fork to separate the grains.
Take the pot off the heat and gently fold in the couscous until it is evenly mixed with the vegetables.
Taste and add more salt, pepper or spices if it needs them. Serve hot, topped with chopped parsley or cilantro.
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