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Couscous with Vegetables Recipe

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Couscous with Vegetables Recipe
Jen Hoy
This vegetarian and vegan couscous dish involves some prep work but is delicious and is a great way to eat a variety of vegetables. Couscous is semolina wheat, and can be found in both white and whole wheat. This recipe calls for whole wheat couscous, and is made with the quick-cooking variety Quick couscous has been steamed and then dried, so the cooking time is only five minutes.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • For the couscous:
  • 1 ½ cups water
  • 2 teaspoons olive oil
  • 1 pinch saffron threads
  • 2 pinches sea salt
  • 1 cup quick whole wheat couscous
  • For the vegetables:
  • 1 tablespoon olive oil
  • 1 small onion, chopped fine
  • 1 carrot, chopped in ¼ inch pieces
  • 1 small sweet potato, peeled and chopped into very small chunks (about 1/3 inch)
  • ¼ pound green beans, cut into 1-inch lengths on the diagonal
  • 1 cup vegetable broth
  • ½ teaspoon cinnamon
  • 2 pinches sea salt
  • 1 small zucchini, chopped into ½ inch dice
  • 1 small yellow squash, chopped into ½ inch dice

Preparation:

Bring water, olive oil, saffron and salt to the boil in a saucepan. Add couscous, stir well and bring back to the boil. Cover, remove from heat and let sit 5-10 minutes.

While couscous is resting, heat olive oil over medium heat in a large sauté pan. Add onion, carrot and sweet potato, and cook, stirring frequently, until onion is translucent, 5-7 minutes.

Add green beans, cook three minutes, and add broth, cinnamon and sea salt. Increase heat to medium high and cook 3-5 minutes, or until vegetables are tender but firm.

Add zucchini and yellow squash, and cook an additional 3 minutes until the squash is firm tender.

Fluff couscous and mound onto a serving bowl. Spoon vegetables around, and pour any remaining liquid over the couscous.

Serves 4

Copyright 2009 by Jen Hoy

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