Vegetable Couscous

Here's a recipe for Vegetable Couscous:


- 2 cups couscous

- 2 tablespoons olive oil

- 1 medium onion, thinly sliced

- 2 cloves garlic, minced

- 4 cups vegetable broth

- 1 medium carrot, peeled and cut into small pieces

- 1 medium zucchini, cut into small pieces

- 1 medium green bell pepper, thinly sliced

- 1 medium red bell pepper, thinly sliced

- 1 medium eggplant, cut into small cubes

- Salt to taste

- 1 teaspoon cumin powder

- 1 teaspoon black pepper

- 1 teaspoon turmeric

- 1 teaspoon Moroccan spices (optional)

- 1/2 cup cooked chickpeas (optional)

- Chopped parsley for garnish


1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until they become soft and transparent.

2. Add the vegetable broth to the pot and let it come to a boil.

3. Add the carrots and zucchini, and stir them with the other ingredients.

4. Cover the pot and let the vegetables cook for 10-15 minutes or until they become tender.

5. Add the red and green bell peppers and eggplant, and stir them with the other vegetables.

6. In a separate bowl, soak the couscous in hot water and let it sit for 10 minutes. Fluff the couscous grains with a fork.

7. Add the couscous to the large pot and mix it with the vegetables. Distribute the spices (salt, cumin, black pepper, turmeric, and Moroccan spices) over the couscous and vegetables.

8. If desired, add the cooked chickpeas to the pot and stir them with the couscous and vegetables.

9. Cover the pot and let it simmer on low heat for 5-10 minutes to allow the couscous to absorb the flavors.

10. Before serving, sprinkle chopped parsley on top of the couscous as a garnish.

It is recommended to serve the Vegetable Couscous with salad or yogurt to add more flavor and variety. You can also modify the types of vegetables used according to your personal preferences. Enjoy preparing and eating this delicious dish!

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