Couscous Pulao
This Couscous Pulao is a healthy, vegan, and gluten-free alternative to traditional rice pulao. It's packed with fiber, vitamins, and minerals, thanks to the addition of blanched carrots, beans, and broccoli. The couscous is cooked with flavorful spices like cumin, coriander, and cinnamon, making this dish aromatic and delicious. This recipe is perfect for those who are looking for a low-calorie meal that is also filling and nutritious.
Nutrition Facts
Per serving
Energy
132 kcal
Protein
4 g
Carbs
22 g
Fat
3 g
Fiber
3 g
Ingredients
Dry Couscous
1 small bowl (40g)
Chopped Carrot
0.25 small cup (25g)
Broccoli
0.5 small cup floret (50g)
Olive Oil
1 tsp (5g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Ground Cumin
0.5 tsp (1g)
Coriander Powder
0.5 tsp (1g)
Cinnamon Powder
0.25 tsp (0.65g)
Common salt
0.25 tsp (1.25g)
Plain Water
1 small glass (200g)
French beans, hybrid
0.25 small bowl (25g)
Instructions
Preparation
Chop the vegetables.
Cooking Steps
In a pan, heat olive oil over medium heat. Add onions and garlic and saute for 2-3 minutes until the onions turn translucent.
Add chopped carrots, beans, broccoli and cook until there's a crunch.
Add salt , ground cumin, coriander, and cinnamon. Stir well.
Add couscous and water. Stir well and bring to a boil.
Reduce heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes until the couscous is cooked and the liquid has been absorbed.
Remove the lid and fluff the couscous with a fork.
Serve hot.