Vegetable Couscous Recipe

Name: Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. whole wheat couscous; 1 large onion, cut in half and sliced thin; 1 (16 oz.) tomatoes, chopped (with liquid included); large carrots, cut in 1/2-inch cubes; 1 medium turnip, cut into 1/2-inch cubes; 1/2 tsp. fennel seeds (optional); 1/4 tsp. turmeric; 2 tsp. dark honey; 1/2 lb. zucchini, cut into 1/2-inch slices; 1/4 c. raisins; 1 can chickpeas, rinsed and drained; 4 c. boiling water; 2 cloves garlic, minced; 2 large stalks celery, cut into 1-inch lengths; 1/2 tsp. cinnamon; 1 tsp. ground cumin; 1 tsp. paprika; cayenne to taste; 1/2 c. sweet red pepper, chopped; 1/4 c. chopped dried apricots; 1/4 c. chopped fresh mint or parsley

Servings: persons

2 c. whole wheat couscous
1 large onion, cut in half and sliced thin
1 (16 oz.) tomatoes, chopped (with liquid included)
large carrots, cut in 1/2-inch cubes
1 medium turnip, cut into 1/2-inch cubes
1/2 tsp. fennel seeds (optional)
1/4 tsp. turmeric
2 tsp. dark honey
1/2 lb. zucchini, cut into 1/2-inch slices
1/4 c. raisins
1 can chickpeas, rinsed and drained
4 c. boiling water
2 cloves garlic, minced
2 large stalks celery, cut into 1-inch lengths
1/2 tsp. cinnamon
1 tsp. ground cumin
1 tsp. paprika
cayenne to taste
1/2 c. sweet red pepper, chopped
1/4 c. chopped dried apricots
1/4 c. chopped fresh mint or parsley

1
In a large bowl, put 2 cups of whole wheat couscous.
2
Pour 4 cups boiling water over it and let sit at least 15 minutes.
3
Fluff with a fork and keep warm.
4
Saut onion and garlic in water until limp.
5
Add tomatoes and their liquid, carrots, celery, turnip, spices and honey.
6
Bring to a boil.
7
Reduce the heat and simmer for about 20 minutes.
8
Then add zucchini, red pepper, raisins, apricots and chickpeas.
9
Simmer for an additional 15 minutes.
10
Place couscous in individual soup bowls and top with the vegetable stew. Garnish with chopped mint or parsley.

2353

kcal

Calories

244

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 21 ingredients. The key ingredients include: 2 c. whole wheat couscous, 1 large onion, cut in half and sliced thin, 1 (16 oz.) tomatoes, chopped (with liquid included), large carrots, cut in 1/2-inch cubes, 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.

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