This vegetarian couscous dish was one of the recipes of the healthy kickstart initiative of Dutch supermarket Albert Heijn. I’ve shared a breakfast, lunch and dinner recipe of the Kickstart 10-daagse on this page, but this vegetarian couscous dish was so tasty that I wanted to share it with you as well! If you skip the ricotta this dish is vegan, otherwise it’s vegetarian. And you’ll get a lot of vitamins and minerals as it contains many veggies! It might look like a long ingredient list, but it actually only takes about 15 minutes to make it.
Ingredients (for 2 people):
1/2 green bell pepper
100 grams fresh spinach
200 grams green peas
250 grams wholewheat couscous
40 grams dried apricots
1 ts curry powder
4 tbs pistachio nuts
Optionally: 80 grams ricotta cheese
Optionally: fresh celery
Remove the seeds of the bell pepper and thinly slice it. Cut the dried apricots in pieces. Heat a skillet without oil and shortly roast the pistachios. Move to a cutting board and chop them. In the same skillet add the spinach leaves one hand at a time. After 2 minutes, add the bell pepper slices and the green peas. Warm for 3 minutes. In the meantime mix the whole wheat couscous with the curry powder and a bit of olive oil. I had the fresh whole wheat couscous, if you use dry couscous you’ll first need to prepare it according to the package. Add a bit of fresh chopped celery to the couscous.
Serve the couscous with the vegetables.
If you’re serving this dish with the ricotta, mix it with some chopped celery right before serving.
Click here for more couscous recipes.
