Spicy Vegetable Couscous

Recipe by mersaydees

This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).

Top Review by smellyvegetarian

Oh, I enjoyed this! I was looking for a nice veg dish to enjoy while the rest of the family had a meat entrée, and I think I got the better meal! It was very easy to prepare, and I imagine there is room for experimentation in terms of which veggies are used. I am not a fan of turnips, so I added some eggplant and green beans I had languishing in the crisper. Turned out great! I will use that method for prepping grains in the future; the butter and broth added terrific flavor. I cut this recipe in half this evening to serve just me and my toddler son, and boy do I wish I had made a whole recipe as leftovers would be sublime! Next time I might add more pepper flakes, but I might have been a bit ginger with them because of my little guy. Made for ZWT 9, by a fellow Gourmet Goddess.

Ingredients Nutrition


  1. Heat oil in large skillet over medium-high heat.
  2. Add onion and garlic to pan, and saute until tender but not brown.
  3. Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.
  4. Turn heat up to high and bring to a boil.
  5. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender yet firm when tested a fork.
  6. Add zucchini and garbanzo beans; cook until zucchini is just tender.
  7. Meanwhile, prepare couscous:.
  8. In a large saucepan, heat chicken broth and butter.
  9. Add couscous.
  10. Cover and remove from heat.
  11. Let stand 15 minutes.
  12. To serve, spoon some couscous on a warm plate; top with vegetables and their broth.
  13. Garnish with cilantro or parsley and sesame seeds.

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