Vegetable Couscous

Healthy couscous tossed with assorted vegetables.

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 African

Keyword couscous, homemade

Prep Time 5

Cook Time 15

Servings people

Calories 232.4kcal

Author Lola Osinkolu

Ingredients

1 red bell pepper diced
½ cup onion chopped
½ cup carrots sliced
1 tablespoon olive oil
1 ¼ cups broth chicken or vegetable
1 cup peas frozen or fresh
2 tablespoon raisins
⅛ teaspoon cinnamon
¼ teaspoon turmeric
¾ cup couscous
salt and black pepper to taste
¼ cup fresh parsley chopped

Instructions

Heat the olive oil in a pan over medium heat. Add the onions, bell peppers, and carrots, and sauté for about 5 minutes until slightly softened and fragrant.
Stir in the peas, raisins, cinnamon, and turmeric. Season with salt and black pepper to taste. Cook for another 1–2 minutes to allow the flavors to blend.
Pour in the broth and bring it to a boil.
Stir in the couscous, cover immediately, and turn off the heat. Let it sit undisturbed for 5 minutes.
Fluff the couscous gently with a fork and sprinkle with fresh parsley before serving.

Notes

Use broth, not water: Couscous absorbs liquid quickly, so using a well-seasoned stock adds depth and flavor to the final dish.
Measure carefully: Too much liquid can make the couscous soggy, while too little can leave it undercooked. Stick closely to the measurements.
Keep it balanced: Avoid overloading with vegetables, as this can affect the texture of the couscous.
Make it flexible: Feel free to swap or add vegetables like corn, green beans, zucchini, or spinach depending on what you have on hand.

Nutrition