Moroccan Vegetarian Breakfast Feast: A Mouthwatering Culinary Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup couscous, uncooked 2 cups vegetable broth, low
• sodium 4 large tomatoes, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 small red onion, finely chopped 3 cloves garlic, minced 2 tbsp olive oil 1 tsp paprika 1 tsp ground cumin 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cayenne pepper Salt and pepper, to taste Fresh parsley, for garnish Fresh mint leaves, for garnish 1 lemon, cut into wedges

Instructions

1. Prepare the couscous according to package instructions using vegetable broth instead of water. Set aside.
2. In a large pan, heat olive oil over medium heat. Add red onion and sauté until translucent.
3. Add garlic, paprika, cumin, ginger, cinnamon, and cayenne pepper. Stir to combine and cook for 1 2 minutes.
4. Add diced tomatoes, red bell pepper, and green bell pepper to the pan. Cook for another 5 minutes until vegetables are tender. Season with salt and pepper to taste.
5. Gently fold in cooked couscous and stir well to combine. Remove from heat and let rest for a few minutes before serving.
6. To serve, spoon the vegetable and couscous mixture onto individual plates, garnish with fresh parsley and mint leaves, and add a lemon wedge on the side.

Chef’s Insight

Be sure to let the vegetable and couscous mixture rest for a few minutes before serving to allow flavors to meld together.

Notes

Fresh herbs like parsley and mint add a burst of color and flavor to the dish.