Spiced Vegetable Couscous

READY IN: 15mins
Recipe by Leslie

This is a delicious one pot recipe for Couscous that I got from the Food and Drink Magazine, recipe by Lucy Waverman. It's a wonderful blend of flavours that my family really enjoys, I hope you do too! You can use vegetable stock if you'd like this recipe to be vegetarian. :)

Top Review by jenne

Hubby and I agreed this would be 3.5 stars, so we are rounding up to 4. I made a mistake and threw in the quinoa instead of the couscous - WHOOPS!!! So I just boiled it for about 20 minutes to perfection. My stock and my veggies had plenty of salt and seasoning, but the end product was still a bit bland. We had some cucumbers/tomatoes in a dijon vinaigrette and found that the vinaigrette finished off this "couscous" perfectly. Added a bit of tang and more flavor. Problem solved! Made for ZWT8 for the Jammin' Jazzberries and our trip to Spain.

Ingredients Nutrition

Directions

  1. Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
  2. Bring to boil and sprinkle in couscous.
  3. Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.

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