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In the Kitchen with Nhlanhlenhle Khumalo

Trendzz Nutrition contributor, Nhlanhlenhle N. Khumalo

Vegetable Couscous Recipe

Nutritional benefits

This mouthwatering African dish can be a great addition to one’s menu, especially for the health conscious. The dish is light and nutritious, containing abundant amounts of vitamins and minerals. For instance, it contains exceptional amounts of vegetable protein from the peas and chickpeas as well as Vitamin A, C and D, which are vital for one’s health.

In addition, the dish is plant-based so it is low in fats.





2 cups couscous

2 tbsp salted butter

2 tbsp Olive oil

1 onion, chopped

1 clove garlic, chopped

1 green pepper, sliced

1 brinjal (egg plant), sliced

1 carrot, sliced

2 tsp paprika

1 tbsp ground cumin

1 tsp turmeric

Pinch of salt

1 tsp black pepper

1 can chickpeas, drained

1 cup peas, cooked

4 tomatoes, peeled and chopped

Method of preparation:

  1. Boil 3 cups of water in a saucepan and add the salted butter in the boiling water.
  2. Pour the couscous in the boiling water and stir it in. Cover the saucepan with a lead and set aside until the couscous has absorbed the water and is plump. Fluff the couscous with a fork.
  3. Heat the oil in a pan and fry onion, garlic, green pepper, brinjal, carrot and add paprika, cumin and turmeric. Season with salt and black pepper.
  4. Add chickpeas and mix well.
  5. Add tomatoes and peas and cook for 5 minutes.
  6. Mix the couscous and the vegetables in a serving bowl and serve.
Makes 4 servings


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