Spicy Vegetable Couscous
"This can be a meal in itself or a side for chicken, lamb or fish. Either way it's very good."
photo by oloschiavo
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4-8
ingredients
- 1⁄2 teaspoon vegetable oil
- 2 green onions, chopped
- 1 sweet red pepper
- 1 garlic clove, minced
- 2 tomatoes, chopped
- 1 zucchini, diced
- 1 cup chickpeas, cooked
- 1 cup boiling water
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon curry powder
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon cayenne
- 1 cup couscous
directions
- In a medium-size skillet heat the oil.
- Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring.
- Remove from heat and keep warm.
- In a medium-size saucepan, combine the remaining ingredients, mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.
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Reviews
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I would have never put these spices together. I'm glad I did!!! It was wonderful, and my family loved it too!!! -
This is a new favorite! -
This recipe makes a great vegetarian main dish. I served it with a salad. I love the zucchini and tomatoes together and the very yummy combo of spices. The only thing I did differently was use the whole can of chickpeas (just under 2 cups) just to use them up. This makes a really quick, delicious and filling meal. Thanks Annacia! -
Yum! This is great! I made exactly as written, but I agree that just about any vegetables would go well. Very healthy and hearty. Thanks! -
We loved this recipe! I left out the ginger and parsley as I didn't have any and replaced the green onion with red onion. It was delicious and a lovely change to our usual couscous recipes! Thanks for posting!
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Tweaks
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We loved this recipe! I left out the ginger and parsley as I didn't have any and replaced the green onion with red onion. It was delicious and a lovely change to our usual couscous recipes! Thanks for posting!
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4 1/4 stars. This is good as a side. I made ours gluten free using quinoa instead of couscous. I used a greater amount of canola oil to be soy free, mainly sweet orange peppers and some yellow as I didn't have any red on hand, a couple more canned plumb tomatoes, canned chickpeas, I cooked the quinoa as I usually do along with the remaining ingredients in step 4. I used sea salt, a not very spicy curry powder (as we don't like very hot), flat leaf parsley, a bit more cinnamon than called for, cayenne to taste, plus the rest. Served with a raita. Made for Veggie Swap 32 ~ March 2011.
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This was really good! I've been getting bored of plain rice with my curries, so I tried this. It was good both as a side dish and as something to serve the curry over. I doubled the spices, used cilantro instead of parsley, and I used chicken broth instead of water. At the very end I added a splash more of chicken broth because it was a tad on the dry side for us. I'll make this one often.
