Description
Spicy Mediterranean Lemon Couscous is a vibrant and flavorful dish, perfectly balancing the heat from chili flakes with the zestiness of preserved lemon. Featuring zucchini, artichoke hearts, and white beans, this dish is packed with Mediterranean flavors and makes a great side or light main course.
Ingredients
Units
Scale
- 1 cup couscous
- 1 cup water
- 2 tablespoons avocado oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 preserved lemons, minced
- 1–2 tablespoons capers
- 2 zucchini, cut into fourths and then into small wedges
- 1 tablespoon fried garlic, minced
- 15 oz cannellini beans, canned, drained
- 19.4 oz artichoke hearts, canned, halved, drained
- 1 tablespoon Greek seasoning
- 1/2 teaspoon chili flakes
Instructions
- Boil 1 cup of water for couscous. Once water is boiling, add couscous. Remove from heat, cover, and let sit.
- In a large pot, heat avocado oil over medium heat. Add minced garlic, shallot, and preserved lemon (remove any seeds). Cook for 1-2 minutes, until the shallots soften and become fragrant.
- Add zucchini to the pan, toss to coat, and cook for about 4 minutes until softened.
- Stir in drained artichoke hearts, cannellini beans, Greek seasoning, chili flakes, and fried garlic. Toss well to combine and cook for an additional 2-3 minutes.
- Fluff the couscous in a large bowl and add the zucchini mixture from the pan over it. Stir well to combine.
- Mix thoroughly and serve. Enjoy!
Notes
- For a more pronounced heat, add extra chili flakes or a pinch of cayenne pepper.
- If you can’t find preserved lemons, you can substitute with lemon zest and a touch of lemon juice for a similar bright, citrusy flavor.
- This couscous can be served as a side dish or a light main course.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg