lemony couscous veggie bowl
Prep: 5min | Cooking: 15min
1/2 cup of couscous, rice, quinoa, bulgur or a mix of these
juice from 1/2 lemon
1 tsp lemon zest
2 tbsp corinth raisins
1 onion, diced
1 zucchini, diced
1 bell pepper, diced
1 can of kidney beans (ca. 200g net weight)
1/2 cup nuts of choice, chopped
1 tbsp chopped fresh parsley or 1 large tsp of parsley pesto
Cook couscous (or other) in 1 cup water with a pinch of salt, for 10 min, covered. Then remove pot from heat, cover with a dish cloth and place lid on top. Set aside.
In a large pan, heat a little olive oil and sauté the onion together with the almonds, zucchini, bell pepper and a little salt. Once veggies are soft, add the parsley (or pesto if using), the couscous and kidney beans. Season with the lemon zest and juice, and some salt and pepper.
Remove from heat and sprinkle corinth raisins on top. Season to taste with more salt and pepper if needed.