Include in Print View:

Couscous Kabyle

Couscous Kabyle recipe image
Couscous Kabyle is a vibrant, traditional dish from Algeria that celebrates the simplicity of fresh ingredients. This recipe pairs nutty whole wheat couscous with a medley of green beans, carrots, baby lima beans, and petite peas. The vegetables are steamed until crisp-tender, preserving their bright colors and natural sweetness, then gently folded into the fluffy grains. Drizzled with high-quality extra virgin olive oil and fresh parsley, it offers a light yet satisfying texture. It&# 226;€™s an excellent choice for a healthy weeknight dinner or a vegetarian side dish that brings the warmth of North African cuisine to your table without complex spices or long cooking times.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1638.0
Dietary: Vegan, Vegetarian
Description
Couscous Kabyle is a vibrant, traditional dish from Algeria that celebrates the simplicity of fresh ingredients. This recipe pairs nutty whole wheat couscous with a medley of green beans, carrots, baby lima beans, and petite peas. The vegetables are steamed until crisp-tender, preserving their bright colors and natural sweetness, then gently folded into the fluffy grains. Drizzled with high-quality extra virgin olive oil and fresh parsley, it offers a light yet satisfying texture. It&# 226;€™s an excellent choice for a healthy weeknight dinner or a vegetarian side dish that brings the warmth of North African cuisine to your table without complex spices or long cooking times.
Ingredients
  • 4 ounce Green beans -- diced small
  • 2 Carrots Peel, fine dice
  • 10 ounce Baby lima beans
  • 1 cup Petite peas
  • 2 1/4 cup Vegetable broth
  • 2 cup Whole wheat couscous
  • 1/4 cup Extra virgin olive oil
Directions
  1. 1
    Steam the diced green beans, carrots, baby lima beans, and peas over boiling water until crisp-tender, about 6 to 8 minutes.
  2. 2
    Remove the vegetables from the steamer and set aside to keep warm.
  3. 3
    In a large saucepan, bring the vegetable broth to a rolling boil.
  4. 4
    Remove the saucepan from the heat and stir in the whole wheat couscous.
  5. 5
    Cover the pan tightly and let it stand for 6 to 8 minutes to allow the couscous to absorb the liquid.
  6. 6
    Transfer the cooked couscous to a large mixing bowl.
  7. 7
    Use a fork to fluff the couscous, breaking up any clumps to create a light texture.
  8. 8
    Drizzle the extra virgin olive oil over the couscous and mix thoroughly until evenly coated.
  9. 9
    Gently fold the steamed vegetables into the couscous mixture.
  10. 10
    Season with salt to taste.
  11. 11
    Mound the couscous mixture onto a serving platter.
  12. 12
    Sprinkle generously with chopped flat-leaf parsley.
  13. 13
    Serve immediately, drizzling a little extra olive oil over each portion if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1638.0kcal
% Daily Value *
Total Fat 151.3g233%
Saturated Fat 22.4g112%
Cholesterol 0.0mg0%
Sodium 65.7mg3%
Total Carbohydrate 65.5g22%
Dietary Fiber 16.9g68%
Sugars 17.3g
Protein 14.6g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: algerian, couscous, vegetarian, vegan, whole wheat, green beans, carrots, lima beans, peas, olive oil, steamed vegetables, north african, healthy dinner, grain bowl, plant based, family meal, easy recipe, gluten free option, side dish, fluffy grains
Read it online: https://www.chefs-mate.com/recipe/couscous-kabyle/