Couscous and Vegetables Recipe

Name: Couscous and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 10 ounces couscous uncooked; 2 cups vegetable stock; 1/2 cup onions chopped; 1 medium garlic cloves crushed; 3/4 cup corn; 1 medium green bell peppers; 1/2 cup mushrooms sliced; 3 cups tomato puree (passata); 1 teaspoon chili powder; 1 teaspoon balsamic vinegar

Servings: persons

10 ounces couscous uncooked
2 cups vegetable stock
1/2 cup onions chopped
1 medium garlic cloves crushed
3/4 cup corn
1 medium green bell peppers
1/2 cup mushrooms sliced
3 cups tomato puree (passata)
1 teaspoon chili powder
1 teaspoon balsamic vinegar

1
Heat 1/4 cup of broth, add onion and garlic.
2
Heat 5 minutes.
3
Add corn, green pepper, and mushrooms.
4
Cook 5 more minutes.
5
Add tomato puree, chili powder, and balsamic vinegar.
6
Simmer for 15 minutes.
7
while vegetables are simmering, bring remaining broth to boil and add couscous.
8
Cover and let stand for 5 minutes off of heat.
9
Spoon vegetables over coucous and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 ounces couscous uncooked, 2 cups vegetable stock, 1/2 cup onions chopped, 1 medium garlic cloves crushed, and more.

Yes, Couscous and Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous and Vegetables

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