Easy and Delicious Vegetable Couscous

Vegetable Couscous

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.

4.67 from 3 votes

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Course: Lunch/Dinner

Cuisine: Global

Keyword: couscous, homemade

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4 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

Calories: 206kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 368mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4354IU | Vitamin C: 60mg | Calcium: 32mg | Iron: 2mg

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If you make this Easy and Delicious Vegetable Couscous recipe, I’d love to see pictures of your creations on Instagram and Facebook.#cheflolaskitchen

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