Vegetable Garden Couscous Recipe

Name: Vegetable Garden Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 1/2-ounce) cans vegetable broth, undiluted; 4 small round red potatoes, peeled and quartered; 4 medium carrots, scraped and cut into 1 1/2-inch pieces; Vegetable cooking spray; 1 tablespoon margarine; 1 large onion, chopped; 2 large cloves garlic, minced; 1 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 3 tablespoons all-purpose flour; 4 ounces fresh green beans, halved diagonally; 1 large sweet red pepper, seeded and cut into 1-inch pieces; 3 tablespoons raisins; 2 small zucchini, cut into 1/2-inch pieces; 1/2 teaspoon salt, divided; 1/4 teaspoon pepper; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lemon juice; 1 cup couscous, uncooked; 2 tablespoons sliced almonds, toasted; Harissa (optional)

Servings: persons

2 (14 1/2-ounce) cans vegetable broth, undiluted
4 small round red potatoes, peeled and quartered
4 medium carrots, scraped and cut into 1 1/2-inch pieces
Vegetable cooking spray
1 tablespoon margarine
1 large onion, chopped
2 large cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
4 ounces fresh green beans, halved diagonally
1 large sweet red pepper, seeded and cut into 1-inch pieces
3 tablespoons raisins
2 small zucchini, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1 cup couscous, uncooked
2 tablespoons sliced almonds, toasted
Harissa (optional)

1
Combine first 3 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Remove vegetables with a slotted spoon; keep warm. Reserve 3 cups broth; set aside.
2
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion, and saute 3 to 5 minutes or until tender. Add garlic; saute 30 seconds.
3
Add ginger and next 4 ingredients; stir well. (Mixture will be dry.) Gradually add 1 1/2 cups of the reserved broth, stirring constantly. Cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in 1 tablespoon Harissa.
4
Add beans, red pepper, and raisins. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until beans are tender. Add zucchini and reserved potato and carrot. Cook, covered, 5 minutes or until zucchini is tender. Add 1/4 teaspoon salt and next 4 ingredients; stir mixture well.
5
Bring remaining 1 1/2 cups broth and remaining 1/4 teaspoon salt to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous on a serving dish. Spoon vegetable mixture over couscous; sprinkle evenly with almonds. Serve with additional Harissa, if desired.

290

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 24 ingredients. The key ingredients include: 2 (14 1/2-ounce) cans vegetable broth, undiluted, 4 small round red potatoes, peeled and quartered, 4 medium carrots, scraped and cut into 1 1/2-inch pieces, Vegetable cooking spray, and more.

Yes, Vegetable Garden 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.

Vegetable Garden Couscous

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