Make this colorful, delicious Vegetable Couscous in the Air Fryer.
What exactly is couscous?
If you’re wondering what is couscous? I can answer this.
It’s technically pasta that is created with semolina flour and water.
Semolina flour comes from durum wheat.
Couscous contains more protein and higher amounts of vitamins and minerals than rice.
It has about 12 times less amount of fat than quinoa.
couscous is relatively low in carbs, with around 34.5 grams of net carbs in each 1 cup serving of cooked couscous.
It is a Middle Eastern staple and Moroccan dishes use couscous.
Cooking Time: 10 minutes
4 ounces white mushrooms, sliced
1/2 medium green bell pepper, julienned
1 cup cubed zucchini
1 cup cubed sweet potatoes
2 Roma tomatoes, chopped
1/4 small onion, slivered
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon Olive Oil
3/4 cup uncooked couscous
1 cup vegetable broth or water
Parsley for garnish
How to Make Air Fryer Vegetable Couscous:
- Combine all vegetables in a large bowl and sprinkle with seasonings (coriander, cumin, salt, and pepper). Stir Well. Add olive oil, stirring until vegetables are evenly coated.
- Place the vegetables in the air fryer basket and cook at 390-degrees for 5-minutes.
- Stir and cook for an additional 5 minutes or until tender.
- While the veggies are cooking, prepare the couscous by placing the vegetable broth or water in a large saucepan. Heat the water to a rapid boil and stir in couscous. Cover the pot and remove it from the heat. Let couscous rest for 5-minutes and then stir in the cooked vegetables.
- Best served hot.
Store any leftovers in an airtight container in the fridge for up to two days.
The Vegetable Couscous can be reheated in the microwave if you want it hot, or eat it cold straight from the fridge.