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Do you guys ever hear of vegetable couscous recipe? What is couscous? Small pieces of durum wheat that have been crushed are made into couscous, which is then boiled and used as a fluffy, starchy side dish for braises, stews, and soups. It is indigenous to North.

If you like couscous, then you should read our article “Couscous Health Benefits and its Recipe“.

Vegetable Couscous Recipe

Here are many different recipes for vegetable couscous. That you might want to try.

Roasted Vegetable Couscous Recipe

I’m still working to make the most of the summer’s fresh produce before it’s too late. This Roasted Vegetable Couscous is the ideal side dish for the transitional season when the markets are still stocked with gorgeous fresh vegetables but it isn’t too hot to use the oven.

This straightforward side dish is simple to make yet has lively and rich tastes.

Ingredients

• 4 Roma tomatoes 
• 2 zucchini 
• 1 bell pepper
• 1 red onion
• 4 cloves garlic
• 2 Tbsp olive oil 
• 2 pinches salt and pepper 
• 2 cups couscous 
• 3 cups vegetable broth 
• 1/4 bunch parsley

Directions to Make

• 400°F for the oven’s temperature. The tomatoes, zucchini, bell pepper, and red onion should be washed and cut into 1- to 1.5-inch pieces. Leave the four garlic cloves intact after peeling them
• Two tablespoons of olive oil are mixed with the chopped veggies and garlic. On a baking sheet, spread them out in a single layer. Give the veggies a few pinches of salt and pepper
• Vegetables should be roasted in the oven at 400°F for about 45 minutes, stirring twice during that time, or until they are wilted and browned on the edges
• Cook the couscous while the veggies are roasting. The vegetable broth should be added to a sauce saucepan, covered, and heat over high heat until it boils
• When the water has boiled, add the couscous, remove the saucepan from the heat, and replace the lid. Ten minutes should pass while the couscous is left undisturbed. Then use a fork to fluff
• Gather the four garlic cloves and finely chop them when the veggies have completed roasting. They’ll be quite tender. Fresh parsley is also chopped coarsely
• In a bowl, mix the parsley, couscous, and roasted veggies (including the garlic). If needed, add extra salt and pepper to the dish. heated or cold to serve!

Moroccan Spiced Vegetable Couscous Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion chopped
• 1 yellow bell pepper chopped
• 1 carrot chopped into cubes
• 2 cloves garlic minced
• salt & pepper to taste
• ½ teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon turmeric
• ½ teaspoon celery salt
• ½ teaspoon ground cumin
• ⅛ teaspoon ground cinnamon
• cayenne pepper optional, to taste
• 1 cup frozen peas
• 14 oz chickpeas (garbanzo beans) one can drain
• 6 Peppadew Piquante peppers chopped, mild or hot
• 1½ cups chicken stock or vegetable stock
• A good handful of fresh parsley chopped
• 1 cup instant couscous

Directions to Make

• Warm the oil in a medium-sized pan over medium heat
• Add carrot, yellow pepper, and red onion; cook for 10-15 minutes, or until all the veggies are the appropriate softness and have become brown
• Add the garlic and cook for one more minute
• Add the celery salt, cumin, ground cinnamon, cayenne pepper, paprika, ground coriander, and ground turmeric (if using). until aromatic, stir-fry (about a minute)
• Shortly after adding the frozen peas, stir in. Add the hot peppers and chickpeas by stirring
• After removing any browned pieces from the pan’s bottom, add the stock
• Stir in the couscous and parsley that has been cut. Take the pan off the heat, then wait 5 minutes to allow the liquid to soak. Serve after fluffing

Chargrilled Vegetable Couscous with Hummus Recipe

Ingredients

•  1/4 cups (250g) couscous
• 1 zucchini, thinly sliced into ribbons
• 1 eggplant, thinly sliced lengthways
• 2 red capsicums, thinly sliced
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 2 1/2 tbsp olive oil
• Juice of 1 large lemon
• 1 long red chili, finely chopped
• 1/3 cup (50g) pine nuts, toasted
• 50g dried sour cherries (see notes) or currants
• 150g feta, crumbled
• 1/2 cup coriander leaves, chopped
• Hummus, to serve

Directions to Make

• A large bowl of couscous should include 1 cup (250 ml) of boiling water (or enough to cover). For five minutes or until the couscous has absorbed the water, cover it with a fresh tea towel and let it stand. With a fork, fluff up the grains
• A grill or chargrill pan is heated at a medium-high temperature. Toss the veggies in a large basin with the cumin, fennel, and 2 tablespoons of olive oil until well covered
• Cook veggies in batches for 2 minutes on each side, or until they are soft and faintly browned
• Add the remaining 2 tablespoons of oil, the lemon juice, the chili, the pine nuts, the cherries or currants, and the veggies to the couscous
• Coriander and feta are then added, and everything is well-seasoned with sea salt and freshly crushed black pepper. accompany with hummus

Chickpea and Vegetable Couscous Recipe

Ingredients

• 10 Tablespoons Couscous
• 1 Vegetable Stock Cube (use reduced salt whenever possible)
• Boiling Water
• 1 Tablespoon of Vegetable Oil
• 1 Medium Onion
• 2 Garlic Cloves or 1 Teaspoon of Garlic Puree
• 2 Large Courgettes
• 16 Cherry Tomatoes
• 1 Tin Chickpeas in Unsalted Water, Drained
• Juice of 1 Lemon

Directions to Make

• In a heat-resistant basin or jug of boiling water, dissolve the stock cube
• The couscous should be added to the bowl, covered with a plate or cling film, and left to stand for 5 to 10 minutes
• Onion and garlic are peeled and chopped. Wash the tomatoes and courgettes. Cut the courgettes into bite-sized pieces and halve the tomatoes
• In a pan over medium heat, warm the oil
• Cook the onion and garlic for 2 minutes after adding them
• While stirring occasionally, add the tomatoes, chickpeas, and courgettes and simmer until the veggies are tender
• Add the veggies and lemon juice when the couscous has absorbed all the liquid. Combine everything, then plate

Cheat Sheet Roasted Vegetable Couscous Recipe

Ingredients

• 1 cup small broccoli florets (from about 1/2 head)
• 2 medium carrots, cut into 1/4-inch rounds (about 1 cup) 
• 1 red bell pepper, cut into 1-inch chunks (about 1 cup) 
• 1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup) 
• 3 tablespoons extra-virgin olive oil 
• Kosher salt and freshly ground black pepper 
• 1 1/4 cups chicken stock 
• One 15.5-ounce can of chickpeas, drained and rinsed 
• 1 cup couscous 
• Pinch crushed red pepper flakes, for serving 
• Juice of 1/2 lemon
• Fresh mint leaves, for garnish, 

Directions to Make

• Set the oven to 400 degrees Fahrenheit
• Spread out the broccoli florets, carrots, bell pepper, and onion in an equal layer on a sheet tray after tossing with 2 tablespoons olive oil, salt, and pepper. 15 to 18 minutes of roasting time is enough to gently soften and brown the veggies
• In the meanwhile, bring a small saucepot of chicken stock to a boil. On top of the veggies, scatter the chickpeas and couscous, drizzle with the last tablespoon of oil, and season with salt and pepper. The couscous and veggies should be covered with boiling stock and foil
• Allow it to settle for 5 to 8 minutes or until the couscous is well cooked. With a fork, fluff the couscous after removing the foil. Lemon juice should be drizzled on top, red pepper flakes should be added, and mint leaves should be used as a garnish
• Before serving, warm the couscous by placing it in a covered oven at 350 degrees Fahrenheit for 10 minutes

Harissa Spiced Vegetable Couscous Recipe

Ingredients

• 1 large sweet potato
• 2 red peppers
• 1 red onion
• 2 courgettes
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 200g couscous
• hot vegetable stock
• 200g spinach leaves, washed
• juice ½ lemon

Directions to Make

• Set the oven’s temperature to gas 5, fan 170 degrees. In a roasting pan, arrange the sweet potato, pepper, onion, courgette, and garlic in a single layer
• Drizzle the veg with the mixture of oil and harissa after whisking them together. Season. Roast the veggies for 35 to 40 minutes, or until they are soft
• In a heat-resistant bowl, place the couscous. Pour the hot stock on top, cover it, and wait 10 to 15 minutes. With a fork, fluff, then include spinach, lemon juice, and zest
• Add any pan juices and the roasted veggies to the mixture. Serve right away

FAQs

Conclusion

I’ve included several veggie couscous recipes below that you should give a go. You won’t regret attempting these recipes if you haven’t before.

You might find these articles interesting to read.

• Is Couscous Healthy? Couscous Health Benefits and Its Recipe
• Top 11 High-Protein Grains to Add to Your Diet
• Healthy Soup Recipes You Will Love it
• Olive Oil and Lemon Juice Amazing Benefits
• Easy Healthy Recipes For Dinner to Make