Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 2 bunches asparagus, trimmed and cut into 1-inch pieces
- 4 zucchini, diced
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 2 teaspoons olive oil
- 1/2 cup quick oats
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh garlic, minced
Directions
Preheat the oven to 350°F (175°C).
In a pot, bring the vegetable broth to a boil. Stir in the couscous, 1/4 teaspoon of salt, cumin, turmeric, curry powder, and cayenne pepper. Remove from heat, cover, and let sit for 5 minutes. Then fluff with a fork and set aside, keeping it covered.
In a skillet over medium heat, add 1 teaspoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the asparagus and diced zucchini to the skillet. Season with the remaining 1/4 teaspoon of salt and sauté until the vegetables are tender, about 5-7 minutes. Then mix the cooked vegetables into the couscous.
In a separate mixing bowl, combine the quick oats, brown sugar, melted butter, cinnamon, nutmeg, and cloves. Mix well until the oats are coated in the sugar and spices.
Spread the oat mixture onto a baking sheet in an even layer and bake in the preheated oven for 10-12 minutes, or until golden brown, stirring halfway through for even browning. Remove from the oven and let it cool. The mixture will crisp up as it cools down.
To serve, divide the spiced couscous with vegetables between plates. Top each serving with a generous sprinkle of the oat and nut crumble. Serve immediately.
Ingredients
- 2 bunches asparagus, trimmed and cut into 1-inch pieces
- 4 zucchini, diced
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 2 teaspoons olive oil
- 1/2 cup quick oats
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon curry powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh garlic, minced
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 350°F (175°C).
In a pot, bring the vegetable broth to a boil. Stir in the couscous, 1/4 teaspoon of salt, cumin, turmeric, curry powder, and cayenne pepper. Remove from heat, cover, and let sit for 5 minutes. Then fluff with a fork and set aside, keeping it covered.
In a skillet over medium heat, add 1 teaspoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the asparagus and diced zucchini to the skillet. Season with the remaining 1/4 teaspoon of salt and sauté until the vegetables are tender, about 5-7 minutes. Then mix the cooked vegetables into the couscous.
In a separate mixing bowl, combine the quick oats, brown sugar, melted butter, cinnamon, nutmeg, and cloves. Mix well until the oats are coated in the sugar and spices.
Spread the oat mixture onto a baking sheet in an even layer and bake in the preheated oven for 10-12 minutes, or until golden brown, stirring halfway through for even browning. Remove from the oven and let it cool. The mixture will crisp up as it cools down.
To serve, divide the spiced couscous with vegetables between plates. Top each serving with a generous sprinkle of the oat and nut crumble. Serve immediately.
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