Jacques Pépin's Vegetable Couscous is a Healthy Start to the New Year | Cooking at Home | KQED

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher, while bouillon is cost-effective.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pan.

Add 1/2 cup of chopped onion and sauté until translucent.

Add 2-3 coarsely chopped mushrooms and cook for about a minute.

Add 1 cup of diced tomato and cook for another 2 minutes until the vegetables are tender.

Add 2 cups of baby spinach and cook until wilted.

In a separate bowl, add 1 cup of couscous and 3/4 cup of boiling chicken stock; season with salt.

Mix the couscous into the vegetable mixture and cover.

Let it sit for 5 minutes to absorb the liquid.

Fluff the couscous with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary