Vegetable Couscous Recipe

Name: Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 2 medium yellow onions, sliced; 2 large carrots, sliced; 2 medium potatoes, cubed; 3 cloves garlic, minced; 4 c. chicken stock; 1 can chopped tomatoes; 1/2 tsp. each: dried thyme and basil; 1/2 tsp. each: salt and pepper; 1 bay leaf; 2 parsnips, sliced; 1 medium zucchini, cubed; 1 medium yellow squash, cubed; 2 c. chickpeas; 1/4 c. golden raisins; 1 c. couscous

Servings: persons

2 Tbsp. olive oil
2 medium yellow onions, sliced
2 large carrots, sliced
2 medium potatoes, cubed
3 cloves garlic, minced
4 c. chicken stock
1 can chopped tomatoes
1/2 tsp. each: dried thyme and basil
1/2 tsp. each: salt and pepper
1 bay leaf
2 parsnips, sliced
1 medium zucchini, cubed
1 medium yellow squash, cubed
2 c. chickpeas
1/4 c. golden raisins
1 c. couscous

1
In a 5-quart Dutch oven, heat 1 tablespoon of the oil over moderate heat.
2
Add onions.
3
Saute, stirring occasionally for 5 to 7 minutes, until golden brown.
4
Add carrots, potatoes and garlic. Cook for 2 minutes.
5
Stir in stock, tomatoes, thyme, basil, salt, pepper and bay leaf.
6
Bring liquid to a boil.
7
Lower heat.
8
Simmer vegetables, covered, for 5 minutes.
9
Add parsnips.
10
Simmer, covered, for 3 minutes.
11
Add zucchini, yellow squash and chickpeas and simmer, covered, 8 minutes, or until vegetables are just tender.
12
Remove bay leaf.
13
Using glass measuring cup, remove 1 1/2 cups liquid from Dutch oven to saucepan.
14
Stir in raisins and remaining oil, then bring to a boil and stir in couscous.
15
Remove from heat.
16
Let stand, covered, 10 minutes or until liquid is absorbed.
17
Serve the vegetables over the couscous.

751

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 Tbsp. olive oil, 2 medium yellow onions, sliced, 2 large carrots, sliced, 2 medium potatoes, cubed, and more.

Yes, Vegetable Couscous falls under the Meat & Poultry 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!

Vegetable Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions