Ingredients

• 1 box of couscous
• 4 cloves of garlic
• 1 zucchini
• 1 carrot
• 1 lemon
• ½ bunch kale
• 2 scallions
• 2 tbsps tomato paste
• 1 can of beans or chickpeas
• Salt and freshly ground pepper to taste
• 1 teaspoon ground turmeric

Fun fact – Libya’s national dish is couscous!

Instructions

Step 1. Prepare and cut vegetables: Wash and dry the fresh produce. Peel and small dice the carrot and zucchini. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Step 2. Cook the couscous: In a small pot, heat 1 cup of water and a big pinch of salt to boiling on high. Once boiling, stir in the couscous; cover and remove from heat. Let stand for 4 to 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork.

Step 3. Cook the aromatics: While the couscous cooks, in a large pot, heat 2 teaspoons of olive oil on medium until hot. Add the carrot and zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, white bottoms of the scallions and tumeric. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes.

Step 4. Finish the couscous: Add the kale, 1 can of beans and 1 cup of water to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked couscous and lemon zest; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Rinse and wipe out the pan.

Step 5. Serve your dish: Garnish with the green tops of the scallions. Enjoy!

Adapted From: https://www.blueapron.com/recipes/north-african-spiced-shrimp-couscous-with-kale-carrots-dates, https://www.epicurious.com/recipes/member/views/libyan-couscous-with-chickpea-squash-zucchini-and-eggplant-50038208