vegetable couscous

Throw together a deliciously spiced and super healthy dish in no time flat.&nbsp; This recipe is great as a side dish or vegetarian meal.

Moroccan Spiced Vegetable Couscous

olive oil

onion

yellow bell pepper (chopped)

carrot

garlic (minced)

salt & pepper (to taste)

paprika

coriander

turmeric

celery salt

cumin

cinnamon

cayenne pepper (optional,

peas

oz chickpeas (garbanzo beans) (one can, drained)

Peppadew Piquante peppers (chopped, mild

chicken stock (or vegetable stock)

parsley

couscous

In a medium-size skillet heat the oil over medium heat.

Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness

Add the garlic, sauté another minute.

Mix in the&nbsp;salt &amp; pepper,&nbsp;paprika,&nbsp;ground coriander, turmeric,&nbsp;celery salt,&nbsp;cumin&nbsp;ground cinnamon, and&nbsp;cayenne pepper (if using). Stir-fry until fragrant (about a minute).

Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock, scraping any brown bits from the bottom of the pan.

Add the chopped parsley and stir in the couscous.&nbsp; Remove from heat and let stand 5 minutes or until liquid is absorbed.&nbsp; Fluff and serve.

https://embed.mediavine.com/videos/nisili0pqjhqshdhhzdt

This vegetarian recipe for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a lovely accompaniment to a tagine and any other Moroccan style dish.

Spicy vegetable couscous cooked in an instant pot electric pressure cooker! It is quick, easy and seriously delicious. A perfect side dish or mains for a meatless Monday dinner, totally vegetarian and healthy too. 
This pressure cooker couscous cooks for zero minutes which makes it a perfect weeknight dinner or lunch as well. Serve with shrimps, chicken or salmon and it can be eaten on its own.

Instant Pot Couscous (Vegetable Couscous)

chickpeas

vegetables

Red bell pepper

chicken stock substitute with vegetable stock

vegetable oil substitute with olive oil

Turmeric

cardamom

cayenne pepper use

garlic granules

Salt

Add cumin, paprika, cardamom, coriander, paprika, turmeric, garlic granules and salt into bowl and set aside.

Turn on the IP and select the sauté button, add vegetable oil. Once it gets hot, add chopped onions and chopped red bell peppers and sauté until soft. Add the frozen vegetables and chickpeas, stir to combine.

Pour the stock into the vegetable mix and stir to combine. Sprinkle couscous into the stock then lastly, sprinkle the spices over the couscous.

Lock the IP securely and turn the valve to sealing position. Select manual or high pressure and set the timer to ZERO minutes. Once the pressure cooker completes its cycle, carefully do a quick release. Open the lid and fluff the couscous with a fork.

Leave to stand for a minute or two before serving with any protein of choice or on its own.

To make this simple vegetarian baked couscous, roast Mediterranean style veggies, then add dry couscous and broth, cover and bake. Serve as an easy vegetable side, or turn it into a satisfying meal by adding halloumi, salmon, or another protein — perfect for dinner, a BBQ side, or a make-ahead lunch!

Vegetable Couscous (One Pan)

peppers

zucchini

cherry tomatoes ((or other small tomatoes, or even bigger tomatoes, chopped))

Kalamata olives (pitted)

couscous ((or 5 ounces - dried))

oregano

broth (vegetable

vinegar ((I like apple cider vinegar

lemon juice

Greek yogurt lemon

grilled/pan-fried halloumi, salmon, chicken

Preheat oven to 355F/180C (convection/fan oven) or 375 F/190 C (regular oven).

Preheat the oven to 355F/180C (convection/fan oven) or 375 F/190 C (regular oven).

Put veggies (except tomatoes and olives) in a large pan, toss with olive oil and bake for 20 minutes.

Put the chopped peppers, zucchini, and onion in a large roasting or baking dish. Drizzle with 3 tablespoons of olive oil and toss well. Roast for 20 minutes.

Add tomatoes and olives and roast for another 10 minutes.

Add the tomatoes and olives and roast for another 10 minutes.

Add couscous, oregano and broth, cover with foil and bake for 10 minutes more.

Take the pan out of the oven. Scatter the couscous and oregano over the vegetables, then pour over the broth (stock). Cover tightly with aluminium foil and bake for 10 minutes more.

Prepare protein.

Meanwhile, you can prepare any protein you want to serve along with the dish, such as halloumi, salmon or meat.

Fluff up dish with a fork, then mix the dressing through.

Remove the couscous and vegetables from the oven and fluff up with a fork. Mix together the olive oil, vinegar and lemon juice and stir through the dish.

Serve topped with protein and yogurt.

Serve topped with your chosen protein (if you like), big spoonfuls of Greek yogurt or tzatziki, and toasted pita bread (if you like).

Made it again! Had a few cherry tomatoes, some elderly cauliflower, a sole red pepper, and some freezer beans plus an onion.

I baked the halloumi in the oven while couscous and veges finished, then a quick burst at a higher temperature. Slacked off and used supermarket French dressing but it worked.

Himself again thoroughly enjoyed it, and we had enough for two nights and his tomorrow’s lunch. Well done, Helen!

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Moroccan Spiced Vegetable Couscous

Instant Pot Couscous (Vegetable Cou...

Vegetable Couscous (One Pan)

Top 3 vegetable couscous recipes from across the web

The most viewed vegetable couscous recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moroccan Spiced Vegetable Couscous

Instant Pot Couscous (Vegetable Cou...

Vegetable Couscous (One Pan)

The most viewed vegetable couscous recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine