Cookbook:Couscous bil Khodra (Libyan Vegetable Couscous)

Couscous bil khodra, also known as Libyan vegetable couscous, is a nutritious and flavorful dish that is popular in Libyan cuisine. This dish features fluffy couscous cooked with a medley of vegetables and aromatic spices. It is a hearty and satisfying meal that showcases the vibrant flavors and textures of fresh vegetables. Couscous bil khodra is often served as a main course and enjoyed by both vegetarians and meat lovers.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 carrot, diced
 * 1 zucchini, diced
 * 1 bell pepper, diced
 * 1 cup green beans, trimmed and cut into bite-sized pieces
 * 1 cup canned chickpeas, rinsed and drained
 * 2 tomatoes, diced
 * 1 teaspoon ground cumin
 * 1 teaspoon ground coriander
 * ½ teaspoon ground turmeric
 * ½ teaspoon paprika
 * Salt, to taste
 * Pepper, to taste
 * 2 cups vegetable broth
 * 2 cups couscous
 * Fresh parsley or cilantro, chopped (for garnish)

Equipment

 * Large pot
 * Saucepan
 * Strainer

Procedure

 * 1) In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
 * 2) Add the diced carrot, zucchini, bell pepper, and green beans to the pot. Stir and cook the vegetables for a few minutes until they start to soften.
 * 3) Add the diced tomatoes, chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to coat the vegetables with the spices.
 * 4) Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the vegetables simmer for about 15–20 minutes, or until they are tender.
 * 5) Meanwhile, prepare the couscous according to the package instructions. Typically, couscous is steamed or soaked in hot water until it becomes fluffy and tender. Fluff the cooked couscous with a fork.
 * 6) Once the vegetables are cooked, remove the pot from the heat. Gently stir in the cooked couscous, ensuring that it is well-incorporated with the vegetables.
 * 7) Taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
 * 8) Serve hot, garnished with freshly chopped parsley or cilantro.

Tips

 * Make sure to fluff the cooked couscous with a fork to separate the grains and prevent clumping.
 * Adjust the cooking time for the vegetables according to your desired level of tenderness. You can cook them longer for a softer texture or shorter for a crunchier bite.

Variations

 * For a protein-packed version, you can add cooked chicken, lamb, or beef to the couscous and vegetable mixture.
 * Add a squeeze of lemon juice or sprinkle of lemon zest to add a refreshing citrusy flavor to the dish.
 * Sprinkle some toasted pine nuts or almonds on top of the couscous for added crunch and nuttiness.