Enjoy a delicious and colorful vegetarian dish with Groentekebab met couscoussalade. Grilled vegetable kebabs paired with couscous salad make for a healthy and flavorful meal. Perfect for lunch or dinner!
Ingredients: 200g couscous. 300ml vegetable broth. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 zucchini, diced. 1 red onion, thinly sliced. 200g cherry tomatoes, halved. 200g canned chickpeas, drained and rinsed. 2 cloves garlic, minced. 2 tsp ground cumin. 2 tsp ground coriander. 2 tsp paprika powder. Salt and pepper to taste. Juice of 1 lemon. 3 tbsp olive oil. Fresh parsley for garnish. Skewers for kebabs.
Instructions: In a bowl, pour the vegetable broth over the couscous. Cover and let it sit for 5 minutes. Fluff with a fork to separate the grains. In a large bowl, combine the diced red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and chickpeas. In a small bowl, mix minced garlic, ground cumin, ground coriander, paprika powder, salt, and pepper. Add this spice mixture to the vegetables and toss to coat evenly. In a separate bowl, prepare the dressing by whisking together lemon juice and olive oil. Pour the dressing over the vegetable mixture and toss again. Thread the marinated vegetables onto skewers to make kebabs. Grill the kebabs on a preheated grill or grill pan until the vegetables are tender and have grill marks, about 8-10 minutes, turning occasionally. Fluff the couscous once more with a fork and add it to the vegetable mixture. Toss everything together to combine. Garnish with fresh parsley and serve your Groentekebab met couscoussalade hot or at room temperature.
Prep Time: 20 minutes
Cook Time: 10 minutes
Nicola Salotti
