Vegetable Couscous Recipe

Name: Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cooking oil; 1 large onion, cut into thin slices; 4 carrots, cut into thin slices; 1 fennel bulb, cored and cut into 1-inch pieces; 1 eggplant (about 3/4 pound), cut into 1/2-inch pieces; 4 cloves garlic, minced; 1 jalapeno pepper, including seeds and ribs, cut diagonally into thin slices; 1/4 cup tomato paste; 2 teaspoons ground coriander; 1 1/2 teaspoons caraway seeds; 2 1/4 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 5 1/2 cups water; 1 2/3 cups drained and rinsed chickpeas (one 15-ounce can); 1 1/3 cups couscous

Servings: persons

1/4 cup cooking oil
1 large onion, cut into thin slices
4 carrots, cut into thin slices
1 fennel bulb, cored and cut into 1-inch pieces
1 eggplant (about 3/4 pound), cut into 1/2-inch pieces
4 cloves garlic, minced
1 jalapeno pepper, including seeds and ribs, cut diagonally into thin slices
1/4 cup tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons caraway seeds
2 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups water
1 2/3 cups drained and rinsed chickpeas (one 15-ounce can)
1 1/3 cups couscous

1
In a large saucepan, heat the oil over moderate heat.
2
Add the onion, carrots, fennel, eggplant, garlic, and jalapeno.
3
Cook, covered, until the vegetables start to soften, about 10 minutes.
4
Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of the salt, and the black pepper.
5
Cook, stirring, for 1 minute.
6
Add 3 1/2 cups of the water and bring to a boil.
7
Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes.
8
Add the chickpeas and simmer 2 minutes longer.
9
Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil.
10
Add the remaining 1/4 teaspoon salt and the couscous.
11
Cover.
12
Remove the pot from the heat and let the couscous stand for 5 minutes.
13
Fluff with a fork.
14
Serve the stew with its broth over the couscous.

342

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.

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

You need 15 ingredients. The key ingredients include: 1/4 cup cooking oil, 1 large onion, cut into thin slices, 4 carrots, cut into thin slices, 1 fennel bulb, cored and cut into 1-inch pieces, and more.

Yes, Vegetable Couscous falls under the Vegetarian 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.

Vegetable Couscous

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