Are you looking for a quick, healthy, and flavorful meal? Look no further! This vibrant carrot and spinach couscous recipe, bursting with juicy tomatoes, is packed with nutrients and guaranteed to satisfy your taste buds. It's perfect for a light lunch, a weeknight dinner, or even a healthy side dish. This recipe is easily customizable to your preferences and dietary needs.
Why This Recipe Works
This recipe combines the sweetness of carrots, the earthiness of spinach, the fluffy texture of couscous, and the bright acidity of tomatoes for a truly balanced and delicious meal. It's:
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber.
- Versatile: Easily adaptable to different tastes and dietary restrictions.
- Budget-Friendly: Uses affordable and readily available ingredients.
- Flavorful: The combination of sweet, savory, and tangy elements creates a symphony of taste.
Ingredients You'll Need
This recipe serves 2-3 people. Adjust quantities accordingly for larger servings.
For the Couscous:
- 1 cup couscous
- 1 ¼ cups vegetable broth (or water)
- 1 tablespoon olive oil
For the Vegetables:
- 1 large carrot, peeled and diced
- 1 cup baby spinach
- 1 pint cherry or grape tomatoes, halved
- 1 small red onion, finely chopped (optional)
- 2 cloves garlic, minced
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions: A Step-by-Step Guide
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Prepare the Couscous: Bring the vegetable broth to a boil in a saucepan. Stir in the couscous, remove from heat, cover, and let stand for 5-7 minutes, or until all the liquid is absorbed. Fluff with a fork.
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Sauté the Vegetables: While the couscous is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced carrots and red onion (if using) and cook for 5-7 minutes, or until the carrots are tender-crisp.
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Add the Spinach and Tomatoes: Add the minced garlic and cook for another minute until fragrant. Stir in the spinach and halved tomatoes. Cook for 2-3 minutes, or until the spinach is wilted and the tomatoes are slightly softened.
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Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
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Combine and Serve: Add the cooked couscous to the skillet with the vegetables. Pour the dressing over the mixture and toss gently to combine. Serve immediately and enjoy!
Tips and Variations
- Add Protein: Boost the protein content by adding grilled chicken, chickpeas, or white beans.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Herbs and Spices: Experiment with different herbs and spices, such as cumin, coriander, or parsley.
- Different Vegetables: Substitute other vegetables like zucchini, bell peppers, or mushrooms.
- Citrus Zest: Add a little lemon or orange zest for extra flavor.
- Nuts and Seeds: Toasted pine nuts or sunflower seeds add a wonderful crunch.
Making it Ahead
This recipe can be made ahead of time. Prepare the couscous and vegetables separately, then combine and toss with the dressing just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This carrot and spinach couscous recipe is a healthy, flavorful, and versatile meal that's perfect for any occasion. Enjoy!
