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Vegetable Couscous – You Would Enjoy It

by Zarmeen Zia
Published: Last Updated on 197 views
Vegetable Couscous- You would Enjoy

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

These straightforward side dishes are simple to make yet has lively and rich tastes.

If you love couscous, then try our “Cauliflower Couscous Recipes“, “Couscous Soup” and “Best Parmesan Couscous Recipes“.

Vegetable Couscous Recipe

For this dish, we use dried couscous, which is readily available in most western and American shops.

You can surely do this dish in less than 30 minutes overall because it only takes 5 minutes to prepare the couscous and 15 minutes to prepare the veggies.


  • Couscous
  • Water
  • Salt
  • Olive oil
  • Onion and garlic
  • Cumin
  • Vegetables
  • Herbs and other spices
  • Pine nuts
  • Dairy-free yogurt

Directions to Make

  • Olive oil, cumin seeds, diced onion, and smashed garlic are added to a large nonstick skillet.
  • Gently cook for approximately a minute over low heat, tossing often
  • The eggplant should be diced up and added to the pan. Add the carrot, which has been cut into small pieces, to the pan
  • Stirring occasionally, add 1/4 cup of water and simmer for 5 minutes over medium-low heat
  • Chop the remaining vegetables in the meantime, starting with the bell pepper. Slice the zucchini into little cubes. The tomatoes should be diced
  • You may make the couscous while the vegetables are cooking
  • Boil the water, then add it to the couscous in a big mixing basin together with the salt
  • Stir it briefly to evenly distribute the water over the grains. Place a cover on the bowl and leave it for five minutes
  • When the water has been completely absorbed after 5 minutes, fluff up the couscous by scraping it with the tips of a fork until there are no lumps left and the couscous is light and fluffy
  • When the vegetables are done cooking, turn off the heat and stir in the couscous and a handful of parsley that has been finely chopped
  • Using two spoons, thoroughly blend the couscous and vegetables. Serve hot or warm directly from the pan after giving it a last taste and salt adjustment
  • Couscous and vegetables can be served either hot or cold

Moroccan Spiced Vegetable Couscous

Moroccan Spiced Vegetable Couscous

Make a delightfully flavored, incredibly nutritious dinner in no time. This dish works well as a vegetarian dinner or side dish.


  • 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 in one can (drained)
  • 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

  • Heat 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

Chargrilled Vegetable Couscous with Hummus

The vibrant colors and diverse textures of this quick and simple summer vegetable salad are stunning.

Ingredients to Make Chargrilled Vegetable Couscous with Hummus

  • 1 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 pine nuts, toasted
  • 50g dried sour cherries or currants
  • 150g feta, crumbled
  • 1/2 cup coriander leaves, chopped
  • Hummus, to serve

Directions to Make Chargrilled Vegetable Couscous with Hummus

  • A large bowl of couscous should include 1 cup (250 ml) of boiling water (or enough to just 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
  • In a grill or chargrill pan 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

Cheat Sheet Roasted Vegetable Couscous

Cheat Sheet Roasted Vegetable Couscous


  • 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


Which is superior, couscous or quinoa?

Quinoa is the best. The resemblances are misleading. Quinoa offers more minerals and twice the fiber of couscous, is a complete protein, and may be included in a gluten-free diet.
Additionally, it has a lower glycaemic index when cooked, which could help you feel satisfied for longer.

Does couscous contain less fat than rice?

Couscous is the calorie champion. Brown rice contains 216 calories per cup, while one cup of cooked couscous has 176. Additionally, each cup of couscous has 6 grams of protein and 2 grams of fiber. While the amounts are 3.5 and 5 grams for brown rice, respectively.


You may serve couscous with veggies warm or cold, making these a flexible dinner. As a simple supper or fast lunch option, for example, you might prepare it in advance and serve it warm with a dollop of yogurt on top.

Here are a few more articles related to this topic, you might like.

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