This was a quick healthy lunch idea… I was on the fence about whether Couscous Complet avec Legumes Provençaux was “blogworthy,” as it is on the simple side. But in the end decided to include it because I thought it might serve as inspiration for those people trying to eat more veggies. Since veggies make up the main part of this dish, you can be sure you’ll be getting lots of them. This is couscous “complet” (as the French call it) since it is whole-wheat couscous which is slightly darker and a bit nuttier in flavor and texture than the regular version. The vegetable topping is made from onions, zucchini and tomatoes. That’s “almost” ratatouille, except that ratatouille traditionally also has red peppers and eggplant. We didn’t have either of those, but feel free to make yours with them. To flavor it up, I added some fresh thyme, paprika, and an ever so tiny pinch of ras el hanout. I had been waiting patiently for a nice excuse to try this exotic Moroccan spice, and finally this dish presented itself as a nice opportunity.
First and easy step: prepare the couscous complet. This is as simple as 1 part couscous and 1 3/4 part water. Simmer over medium to low heat until the couscous absorbs the water and then fluff it around (about 5 minutes).
While that’s going, first cook one cut-up onion in olive oil. Once it’s almost translucent, add in the zucchini pieces and fresh thyme. Stir well, cover and cook over medium heat.
About ten minutes later, (stirring a few times within those ten minutes) pour in a big can of cooked whole peeled tomatoes. You can obviously use fresh if you find yourself with lots of tomatoes on hand. Sprinkle in salt, paprika, and a pinch of ras el hanout.
Let simmer another 10 minutes and then serve over the couscous with a shaving of fresh Parmesan cheese:
No veggie deficiencies here!
You can enjoy your veggie lunch with a piece of rolled up ham, as we did, for a little extra protein source.
Bon appetit! Wish I would make a recipe with your favorite veggie? Let me know which one in the comments below and I’ll get right to it.
Whole wheat couscous:
Extra Virgin Olive Oil: