Seven Vegetable Couscous Recipe

Name: Seven Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 2 garlic cloves, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric or ½ teaspoon saffron thread; ¼ teaspoon cayenne; 3 cups vegetable broth; 1 sweet potato, peeled and cut into 1-inch chunks; 2 carrots, cut into 1/2-inch slices; 8 ounces green beans, cut into 2-inch lengths; 1 lb small zucchini, halved lengthwise and cut into 2-inch pieces; 1 ½ cups cooked chickpeas, drained and rinsed (or one 15.5 oz. can); 1 (14 1/2 ounce) can diced tomatoes, drained; salt; ½ cup frozen peas, thawed; 2 cups quick-cooking couscous; ½ cup raisins; 2 tablespoons minced parsley; harissa, sauce

Servings: persons

2 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground turmeric or ½ teaspoon saffron thread
¼ teaspoon cayenne
3 cups vegetable broth
1 sweet potato, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch slices
8 ounces green beans, cut into 2-inch lengths
1 lb small zucchini, halved lengthwise and cut into 2-inch pieces
1 ½ cups cooked chickpeas, drained and rinsed (or one 15.5 oz. can)
1 (14 1/2 ounce) can diced tomatoes, drained
salt
½ cup frozen peas, thawed
2 cups quick-cooking couscous
½ cup raisins
2 tablespoons minced parsley
harissa, sauce

1
Heat the oil in a pot over medium heat; add in onions, garlic, cumin, coriander, cinnamon, turmeric, and cayenne; cover and cook for 5 minutes.
2
Stir in the broth, sweet potato, carrots, and green beans; bring to a boil.
3
Decrease heat to medium; cover, and simmer for 10 minutes.
4
Add in zucchini, chickpeas, tomatoes, and salt to taste; simmer another 10 minutes, until all the vegetables are tender.
5
Stir in the peas and remove from the heat.
6
In a saucepan, bring 2 cups of salted water to a boil; add the couscous and raisins; cover, and remove from the heat.
7
Let stand 10 minutes, then add parsley and fluff with a fork.
8
Mound the couscous in the center of a large platter and surround with the vegetables.
9
Serve the harissa sauce on the side.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 yellow onion, chopped, 2 garlic cloves, chopped, 1 teaspoon ground cumin, 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.

Seven Vegetable Couscous

How did you like this recipe?

Frequently Asked Questions