Vegetable Couscous "En Crepinette" Recipe

Name: Vegetable Couscous "En Crepinette"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 6 large leaves savoy cabbage; 6 large leaves kale; 2 cups diced carrots, baby squash, baby beets, zucchini, cauliflower; 1 cup couscous; 2 tablespoons olive oil, plus extra for searing; 1 tablespoon finely chopped fresh oregano, savory, and thyme; 2 teaspoons sea salt; 1 teaspoon coarse ground black pepper; 1/4 cup halved cherry tomatoes; 2 tablespoons red wine vinegar

Servings: persons

Kosher salt
6 large leaves savoy cabbage
6 large leaves kale
2 cups diced carrots, baby squash, baby beets, zucchini, cauliflower
1 cup couscous
2 tablespoons olive oil, plus extra for searing
1 tablespoon finely chopped fresh oregano, savory, and thyme
2 teaspoons sea salt
1 teaspoon coarse ground black pepper
1/4 cup halved cherry tomatoes
2 tablespoons red wine vinegar

1
Preheat oven to 400 degrees F.
2
Bring a large pot of water to a boil and add kosher salt, to taste.
3
Quickly blanch cabbage leaves and kale leaves until softened, about 2 to 3 minutes.
4
Remove and cool.
5
Blanch the vegetables in the same water, about 3 to 4 minutes or until tender.
6
In a small pot, bring 2 cups of water to a boil.
7
In a medium bowl pour in the couscous and cover with the hot water.
8
Place plastic over the top of the bowl and let sit until the couscous absorbs the water, about 15 to 20 minutes.
9
Season the couscous with olive oil, herbs, salt and pepper.
10
Add in the vegetables and tomatoes.
11
Season with the red wine vinegar.
12
Lay out the cabbage and kale leaves and overlap them.
13
Place a spoon of the couscous in the center and wrap like a burrito.
14
Wrap with plastic and refrigerate for 1 hour.
15
In a large saute pan, heat enough olive oil to lightly cover the bottom of the pan over high heat.
16
Sear the couscous crepinette on all sides until lightly browned, about 5 to 6 minutes.
17
Let rest.
18
Serve.

184

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Kosher salt, 6 large leaves savoy cabbage, 6 large leaves kale, 2 cups diced carrots, baby squash, baby beets, zucchini, cauliflower, and more.

Yes, Vegetable Couscous "En Crepinette" falls under the General 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 "En Crepinette"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions