Vegetable Couscous
A nice change from rice, vegetable couscous is a healthy and quick vegetarian side dish. Add some beans, chicken or tofu and turn it into a full meal.
Plain couscous takes about 8 minutes to make. This recipe, packed with vegetables and aromatics, takes just over 20 minutes. I use onion, garlic, mushrooms and spinach as the base, then a splash of lemon (or zest), curry and herbs to build the flavors. All this can be varied of course.
I like serving this vegetable couscous recipe with maple balsamic rainbow trout, chicken with herb garlic lemon smear , apricot chicken or pork tenderloin with balsamic maple mustard glaze.
About Couscous
Couscous is neither a true pasta or grain. It’s pre-steamed tiny balls of wheat semolina and very fast to cook.
It’s also pretty healthy – fat free, sugar free and low in calorie. Although it is mostly carbohydrates, it has pretty decent protein and fiber – and almost half the calories of rice. Good start. It’s also cheap, light, fluffy and super versatile. Even better.
Tailor To Your Taste
A few variations you could try:
- Use tri-coloured or whole wheat couscous.
- Try different vegetables such as chopped peppers, zucchini or kale. Any type or mix of mushrooms such as Shitake, Portabello, Oyster, White Button
- Good options for herbs are thyme, basil, tarragon, cilantro, oregano.
- Add 1-2 teaspoons curry powder when sauteing the vegetables.
- Stir in some cooked sausage, beans or chicken to create a full meal.
Shortcut
- To save some time, use chopped frozen vegetables. No need to thaw, but saute until water is absorbed and vegetables are tender.
Make Ahead
- Saute all the vegetables ahead, leaving the last step (boiling the broth, adding the couscous, then letting it sit for 5 minutes) until just before serving.
- Alternatively, make the entire dish then warm in microwave for a minute or two.
How to make vegetable couscous
Vegetable Couscous
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions (1/2 medium onion)
- 2 cups chopped vegetables, diced small, Note 1
- 2 cups roughly chopped fresh baby spinach
- 2 teaspoon minced garlic (2 cloves)
- 1 1/4 cups vegetable or chicken broth
- 1 tablespoon butter (or oil)
- 1 cup dry couscous
seasonings
- 1 teaspoon -2 curry powder optional
- 1 teaspoon dried herbs (e.g. thyme, oregano, basil, tarragon)
- 1/2 teaspoon salt or more depends on saltiness of broth
- 1/2 teaspoon ground pepper
- zest of one lemon (or 1 tbsp lemon juice)
- Garnish: splash of olive oil, additional chopped herbs e.g. fresh parsley or cilantro, basil, thyme
Instructions
- SAUTE VEGGIES AND AROMATICS: Heat oil in medium saucepan to medium high. Add onions and chopped vegetables. Saute until all water is absorbed, about 8-10 minutes. Mix in spinach and garlic, stirring for 1 minute.
- MAKE COUSCOUS: Add broth, butter, seasonings to saucepan with vegetables. Bring to boil. Stir in couscous and remove saucepan from heat. Cover and let sit for 5 minutes. Fluff with fork. Stir in lemon zest or juice. Taste, adjust seasonings. Add garnishes as desired.
Recipe Notes
- Vegetable options: 8 ounces (225g) of mushrooms makes 2 cups chopped. Or use other vegetables such as zucchini, peppers, kale
- Variations to try:Â
- Use tri-coloured or whole wheat couscous.
- Use any type or mix of mushrooms such as Shitake, Portabello, Oyster, White Button
- Herb options: thyme, basil, tarragon, cilantro, oregano.
- Stir in some cooked sausage, beans, tofu or chicken to create a full meal.
- Make Ahead: Saute all the vegetables ahead, leaving the last step (boiling the broth, adding the couscous, then letting it sit for 5 minutes) until just before serving. Alternatively, make the entire dish then warm in microwave for a minute or two.
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