Rachael Ray’S Vegetable Couscous Recipe

Name: Rachael Ray’S Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 bay leaf; 1 medium onion, chopped; 1/2 medium zucchini, diced; 1 small yellow squash, chopped; salt; fresh ground black pepper; 1/2 cup canned pumpkin; 4 cups chicken broth or 4 cups vegetable broth; 1 1/2 teaspoons ground cumin; 1 teaspoon coriander seed; 2 1/4 cups couscous; 1 vine-ripe tomatoes, seeded and finely chopped; 2 tablespoons chopped cilantro; 2 tablespoons chopped fresh flat leaf parsley; mediterranean flat bread

Servings: persons

2 tablespoons extra virgin olive oil
1 bay leaf
1 medium onion, chopped
1/2 medium zucchini, diced
1 small yellow squash, chopped
salt
fresh ground black pepper
1/2 cup canned pumpkin
4 cups chicken broth or 4 cups vegetable broth
1 1/2 teaspoons ground cumin
1 teaspoon coriander seed
2 1/4 cups couscous
1 vine-ripe tomatoes, seeded and finely chopped
2 tablespoons chopped cilantro
2 tablespoons chopped fresh flat leaf parsley
mediterranean flat bread

1
Place a large saucepan over med-high heat; add in the first 5 ingredients; season with salt and pepper.
2
Saute and stir frequently for 7-8 minutes.
3
Add in pumpkin and broth; stir to combine.
4
Add in cumin and coriander; bring broth to a boil.
5
Stir in couscous; cover and remove from heat.
6
Let stand 5 minutes, then remove lid and fluff couscous using a fork.
7
Remove bay leaf and add in chopped tomato, cilantro, and parsley.
8
Toss mixture and transfer to a serving platter.
9
Serve with warm Mediterranean flat breads.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 bay leaf, 1 medium onion, chopped, 1/2 medium zucchini, diced, and more.

Yes, Rachael Ray’S Vegetable Couscous 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.

That's it — enjoy your meal!

Rachael Ray’S Vegetable Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions