Israeli recipe
Couscous With Vegetables
Ingredients
- 1.5 cups couscous
- 2 cups vegetable broth
- 1 zucchini, diced
- 2 carrots, diced
- 1 can (15oz) chickpeas, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Contains: gluten, celery
How it starts
- 1
Sauté the chopped onion and minced garlic in olive oil over medium heat until softened.
- 2
Add the diced carrots and zucchini along with the ground cumin and turmeric, cooking until tender-crisp.
+ 4 more steps in the app
Cook Couscous With Vegetables hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
