Name: Vegetable Couscous
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 Red bell pepper; 1/2 Cup Onion (Chopped); 1/2 cup carrots (sliced); 1 Tbsp Olive Oil; 1.25 Cup broth; 1 cup peas (frozen); 2 Tbsp raisins; 1/8 tsp cinnamon; 1/4 Tsp Tumeric; 3/4 cup couscous; Salt and pepper to taste; 1/4 cup parsley (chopped fresh); 1/2 tsp Salt and Pepper to taste (crushed)

This easy one-pot Vegetable Couscous recipe is loaded with highly nutritious vegetables amongst other ingredients. It’s Fluffy, fragrant, and tasty with a kiss of warm flavors. Can be thrown together as a side to your favorite meat or a hearty meal on its own plus it’s on the table in just 30 minutes. Truly a must-have on your weekly rotation!

Vegetable Couscous

Couscous is a staple in some parts of Africa just as we have rice as a staple in West Africa. It is a popular pasta that originated in North Africa. The crushed semolina (i.e Couscous) has been proven to be hygienic and full of vital nutrients. It’s not only about couscous been hygienic but, the speed and less stress put into creating such an incredible dish are totally to die for.

I love meals that require minimal prep time with an optimal result and couscous is one of such for me. This is the type of meal you want when you really need to deliver the day. Talking about food that requires minimal prep, here are some of my favorites – One-pot Chicken and Rice, cajun shrimp pasta, mushroom rice and much more.

Infusing vegetables with this North African staple adds substance, flavor, and nutrition to the dish. In this recipe, I used easy to find and always in season vegetables like carrots, bell peppers and peas and just in case you did not find them in the fresh section of your grocery store, you will definitely find them in the frozen section.

Vegetable couscous is not only easy to make, but it’s also intensely flavorful and satisfying. It’s delicious on its own and you can also pair it with this roast chicken, fried chicken or peri-peri chicken.

NOTE:

Couscous has the ability to absorb flavors and liquids so it’s important to use stock (chicken or vegetable) in place of water in order to get the best flavor out of the couscous.
Because of how delicate couscous can be, I’ll advise that caution be taken in the quantity of water or broth added when cooking in order to achieve the desired texture. I will advise you totally stick to the measurements in this recipe and also use the vegetables sparingly.
Couscous is also very versatile so you don’t have to be limited by my choice of vegetables. Feel free to add whatever vegetable that happens to be lingering in your crisper drawer begging to be used.

Other delicious couscous recipes to try:

Jollof Couscous – This couscous recipe is almost everything Jollof, the only difference is that this takes so much of a shorter time to put together.
Chicken and vegetable couscous – A blend of scotch bonnet, Garlic, Onion, bell peppers, and spices adds a touch Savory and spicy to this meal. It’s full of flavor and really quick to make, this meal will be a winner with all the family.

Will couscous keep overnight?

Yes, the couscous will keep very well overnight in the fridge.

Can I warm Couscous?

Yes, you can warm couscous. However, If you warm it over the stovetop it might turn out soggy. It’s best to eat it cold or just microwave it.

Can I eat cold couscous?

Yes, you can eat hot or cold.

Vegetable Couscous

This easy one-pot Vegetable Couscous recipe is loaded with highly nutritious vegetables amongst other ingredients. It’s Fluffy, fragrant, and tasty with a kiss of warm flavors.

4.84 from 6 votes

Print Pin Rate

Course: Lunch/Dinner

Cuisine: Global

Keyword: couscous, homemade

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: people

Calories: 206kcal

Author: Lola Osinkolu

Ingredients

1 Red bell pepper
1/2 Cup Onion Chopped
1/2 cup carrots sliced
1 Tbsp Olive Oil
1.25 Cup broth
1 cup peas frozen
2 Tbsp raisins
1/8 tsp cinnamon
1/4 Tsp Tumeric
3/4 cup couscous
Salt and pepper to taste
1/4 cup parsley
chopped fresh
1/2 tsp Salt and Pepper to taste crushed

US Customary - Metric

Instructions

Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
Stir in the crushed peppers, peas, raisins and cinnamon and season with salt, black pepper Tumeric and cinnamon
Add the broth and bring to a boil
Stir in the couscous cover immediately, turn off the heat off and let it stand for 5 minutes
Fluff with a fork and sprinkle the parsley over it.

Notes

Couscous has the ability to absorb flavors and liquids so it’s important to use stock (chicken or vegetable) in place of water in order to get the best flavor out of the couscous.
Because of how delicate couscous can be, I’ll advise that caution be taken in the quantity of water or broth added when cooking in order to achieve the desired texture. I will advise you totally stick to the measurements in this recipe and also use the vegetables sparingly.
Couscous is also very versatile so you don’t have to be limited by my choice of vegetables. Feel free to add whatever vegetable that happens to be lingering in your crisper drawer begging to be used.

Nutrition

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