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.

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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.

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Moroccan Spiced Vegetable Couscous

Instant Pot Couscous (Vegetable Cou...

Top 2 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

Top Tags

Moroccan Spiced Vegetable Couscous

Instant Pot Couscous (Vegetable Cou...

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