Mediterranean-Inspired Veggie Delight: A Flavorful Egyptian Lunch for Vegetarians

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup couscous 2 cups vegetable broth 1/2 cup chopped red bell pepper 1/2 cup chopped yellow bell pepper 1/2 cup chopped zucchini 1/2 cup chopped eggplant 1/4 cup chopped onion 2 cloves garlic, minced 1/4 cup Kalamata olives, pitted and sliced 1/4 cup crumbled feta cheese 3 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and black pepper, to taste Fresh parsley, for garnish

Instructions

1. In a medium saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
3. Add bell peppers, zucchini, eggplant, cumin, paprika, salt, and black pepper to the skillet. Cook until vegetables are tender but still crisp.
4. Stir in Kalamata olives and crumbled feta cheese. Cook for an additional 2 minutes, then remove from heat.
5. Combine cooked couscous and sautéed vegetables in a large serving dish. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of spices and fresh vegetables creates a mouthwatering, aromatic dish that is both flavorful and satisfying.

Notes

Feel free to swap out vegetables based on seasonal availability or personal preference.