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Vegetable Couscous

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.
Course Lunch/Dinner
Cuisine Global
Keyword couscous, homemade
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Calories 206kcal
Author Lola Osinkolu


  • 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


  • 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.


  • 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.


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