vegetable couscous

This is unbelievably good! One of the best dinners I’ve made in awhile! I adapted the recipe from easy vegetarian: simple recipes for brunch, lunch, and dinner. The list of ingredients is long, but it’s a pretty simple recipe and I already had many of the ingredients. The spices in this recipe make it so flavorful.


  • 2 tablespoons olive oil
  • 2 onions, cut into wedges
  • 2 shallots, peeled and cut into wedges
  • 4 garlic cloves, chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon cardamon
  • 4 carrots, cut into 1″ chunks
  • 1/2 butternut squash, cut into 1″ chunks
  • 2 zucchini, thickly sliced
  • 1 yellow squash, thickly sliced
  • 15 oz can of whole tomatoes (I sliced them in half)
  • 15oz can of chickpeas, rinsed and drained
  • 2/3 cup golden raisins
  • 2 1/2 cups vegetable broth
  • sea salt and ground black pepper
  • cilantro to put on top when serving
  • 2 cups dried couscous (I used whole wheat couscous, which you can find at Trader Joe’s). You could also use quinoa.
  • 2 tablespoons of butter (to cook with couscous)


1) Heat the olive oil in a large pot, then add the onions, shallots, and garlic. Cook for two minutes, then add the paprika, cinnamon, coriander, cumin, and cardamon. Cook for three more minutes.

2) Add the carrots, butternut squash, zucchini, and yellow squash. Cook for five minutes, stirring frequently. You want to make sure the vegetables get coated with the spices.

3) Add the tomatoes, chickpeas, raisins, and broth. If the vegetables aren’t covered with liquid, add more water (or broth). I had to add almost a cup of water. Bring to a boil and then reduce to a simmer for 20 minutes. I sprinkled some sea salt and pepper on top.

A closeup after I've added everything except the broth.

4) Cook the couscous according to the directions on the box. My couscous needed to be cooked 1 part couscous, 1 part water, with 2 tablespoons of melted butter. After bringing the water and butter to a boil, I took it off of the burner, added the couscous, and let it sit for five minutes. Then I fluffed it with a fork.

5) Serve the couscous with the vegetable mixture on top. I used a spoon that has holes so it drained the liquid, but you could also pour a more soupy mixture on top. Add cilantro and more pepper.

The veggies and couscous mixed together.

2 Responses to “vegetable couscous”

  1. Randy Ellen Ross Says:

    I’m going to try this. It looks great.

  2. Mom Says:

    This sounds wonderful! I’m going to make it too.