Mediterranean Garlic Couscous | HEALTHY & Delicious 20 Minute Recipe

This Mediterranean Garlic Couscous is what simple and delicious food is all about. We’re talking a ton of great flavors, heart-healthy ingredients and all done in about 20 minutes. Serve it as a side dish next to some grilled fish or even as a main course, as it certainly has enough protein.

To make this recipe, I used Moroccan couscous. Which is the typical couscous you will find at your local supermarket. You can use other types of couscous if you like, such as pearl couscous (Israeli couscous). Just make sure to check the package instructions; that way your liquid to couscous levels and cooking times are right on the money.

I topped off the couscous with a mixture of vegetables and chickpeas. I used onions, garlic and red bell peppers. You can mix it up and use other vegetables or whatever you have on hand. The most important thing is the herbs—dried oregano and dried thyme. As it gives the mixture that lift of Mediterranean goodness.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Mediterranean Garlic Couscous

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Mediterranean Garlic Couscous

Course Main Course, Side Dish

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 381 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 cup couscous 180 grams
• 1 cup vegetable broth 240 ml
• 7 cloves garlic
• 1 onion
• 1 red bell pepper
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme .50 grams
• 2 tomatoes (finely grated)
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 2 tbsp chopped parsley 8 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. In the meantime, thinly slice the onion, thinly slice 4 cloves of garlic and cut the red bell pepper into small thin strips

3. Add the chopped ingredients into the hot fry pan, mix every 1 to 2 minutes so everything evenly sautés

4. While the vegetables are cooking, heat a small sauce pan with a medium heat and add in 1 tbsp (15 ml) extra virgin olive oil

5. Roughly chop 3 cloves of garlic, then add into the sauce pan, mix continuously, after 1 minute and the garlic is fragrant, add in the broth and season with a kiss of sea salt & black pepper, gently mix together

6. While the broth is heating, move back to the fry pan with the vegetables, after 5 to 6 minutes and they're lightly sauteed, add in the grated tomatoes, dried oregano and dried thyme, mix together and then simmer

7. Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the canned chickpeas (drained & rinsed), chopped parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed and then lower to a low-medium heat

8. While vegetables are simmering move back to the sauce pan, once the broth comes to a boil add in the couscous, gently mix with the broth, then place a lid on the pan and remove from the heat

9. After 5 minutes remove the lid and using a fork gently fluff the couscous

10. To assemble the dish, add some of the couscous into a serving dish, then grab the simmering vegetables and add some over the couscous, top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Mediterranean Garlic Couscous

Amount Per Serving

Calories 381 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 455mg20%

Potassium 366mg10%

Carbohydrates 55g18%

Fiber 8g33%

Sugar 3g3%

Protein 12g24%

Vitamin A 1251IU25%

Vitamin C 45mg55%

Calcium 76mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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