Couscous bil Khodra (Libyan Vegetable Couscous)
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.
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)
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.
15–20 minutes
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.
- •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.
- •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.
- •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.