Seven-Vegetable Couscous Recipe

Name: Seven-Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups water (or stock of your choosing-I like vegetable); 1 teaspoon salt; 1 ½ cups couscous; ¼ cup black currants (or dark raisins); ½ cup olive oil; 1 tablespoon garlic, minced fine; 2 medium carrots, peeled and diced small; 1 cup butternut squash, peeled and diced small (use packaged frozen if desired); 1 eggplant, diced small; 1 yellow squash, diced small; 1 medium green zucchini, diced small; 2 cups diced tomatoes (or use grape tomatoes); 1 red bell pepper, diced small; ½ cup cooked chickpeas; 1 tablespoon chili powder; 2 teaspoons smoked sweet paprika; 1 teaspoon toasted ground coriander; 1 teaspoon toasted ground cumin; 4 cardamom pods, whole; salt and pepper, to taste

Servings: persons

3 ½ cups water (or stock of your choosing-I like vegetable)
1 teaspoon salt
1 ½ cups couscous
¼ cup black currants (or dark raisins)
½ cup olive oil
1 tablespoon garlic, minced fine
2 medium carrots, peeled and diced small
1 cup butternut squash, peeled and diced small (use packaged frozen if desired)
1 eggplant, diced small
1 yellow squash, diced small
1 medium green zucchini, diced small
2 cups diced tomatoes (or use grape tomatoes)
1 red bell pepper, diced small
½ cup cooked chickpeas
1 tablespoon chili powder
2 teaspoons smoked sweet paprika
1 teaspoon toasted ground coriander
1 teaspoon toasted ground cumin
4 cardamom pods, whole
salt and pepper, to taste

1
Couscous:.
2
Place the water or stock on the stove, bring to a boil, and season with 1 teaspoon salt.
3
In a large bowl, add the couscous and currants(or raisins), pour the boiling water over the top of the couscous, and stir to mix.
4
Cover with plastic wrap and set aside.
5
Vegetables:.
6
Place a large saute pan on the stove and heat over medium.
7
When the pan is warm, add the olive oil.
8
Once the oil is hot, saute the garlic until golden.
9
Add the carrots and butternut squash, toss to coat with oil, and cook until golden brown.
10
Add the eggplant, yellow squash, and zucchini and cook until tender.
11
Toss in the remaining ingredients up to and including the cardamom pods.
12
Stir to coat evenly with the spices and cook for about 8 minutes or until the vegetables are tender and aromatic.
13
Season to taste with salt and pepper and serve over the couscous on a large platter.

786

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 20 ingredients. The key ingredients include: 3 ½ cups water (or stock of your choosing-I like vegetable), 1 teaspoon salt, 1 ½ cups couscous, ¼ cup black currants (or dark raisins), and more.

Yes, Seven-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!

Seven-Vegetable Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions