Vegetable Couscous A Flavorful Mediterranean Recipe

You can make this recipe in about 30 minutes with whatever vegetable you have in your fridge. You can serve it for lunch or dinner or make it for meal prep, as it keeps well for days. We recommend serving vegetable couscous warm with a dollop of cold yogurt, tahini sauce, or yogurt tahini sauce. Dietary Note: This recipe is suitable for a vegetarian and vegan diet. It’s low in cholesterol and saturated fats. Not suitable for gluten-free diets.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is vegetable couscous?

Ingredients and substitutions for vegetable couscous

How to make vegetable couscous

Serving suggestions

Storage & Make ahead

More Mediterranean salads

This way of serving couscous with vegetables is popular in Mediterranean countries such as Morocco, where couscous is akin to a national dish, and Italy, where this recipe is called “couscous di verdure.” You loved how we paired Moroccan carrot salad or lentil sweet potato salad with Moroccan couscous before, and we are sure you’ll love this recipe, too, because of its simplicity and flavor. Vegetable couscous is excellent for meal prep as it keeps well for days and gets even more flavorful as it sits in the fridge. You can serve it as a quick lunch or a healthy dinner. We recommend pairing it with a dollop of our yogurt tahini sauce and quick pickled red onions for extra oomph. Crumbled feta works well, too. To make this recipe, you’ll need the tiny dry couscous, not pearl or Israeli couscous. It only takes 5 minutes to cook the couscous and 15 to cook the vegetables so that you can pull this recipe off in less than 30 minutes. To learn more about couscous, here’s our guide on how to cook couscous, which includes tips and serving suggestions for this versatile, healthy, and delicious ingredient.

Couscous

You’ll need regular couscous, which looks like tiny granules of pasta, not pearls. For an even healthier salad, try whole-wheat couscous. You can substitute pearl or Israeli couscous for regular couscous. In this case, cook the couscous per the package instructions before mixing it with the sautéed vegetables.

Water

You’ll need hot water to cook the couscous. For a richer flavor, you can substitute vegetable broth for water.

Olive oil

We use extra virgin olive oil to sauté the vegetables.

Onion & Garlic

Onion and garlic make up the flavor base, or soffritto, of our sautéed vegetables.

Spices & herbs

We like to give this meal a Mediterranean spin by adding ground cumin, dried oregano, and fresh flat-leaf parsley. Like with the vegetables, you can choose your favorite spices and herbs. You can substitute basil, thyme, dill, chives, and mint for the parsley and oregano. If you don’t have or don’t like cumin, you can omit it or replace it with other spices, such as turmeric or paprika.

Vegetables

Take our list of vegetables as a recommendation and substitute with what you have depending on the season and where you live. We used:

Carrot: Substitute parsnip. Eggplant: Substitute potatoes or sweet potatoes. Bell pepper: Substitute corn. Zucchini: Substitute pumpkin or squash. Tomatoes: Substitute canned tomatoes for fresh. Frozen peas: Substitute lentils, chickpeas, or black beans.

Serves well with

Nuts: Try toasted pinenuts, pistachios, or shaved almonds. Yogurt-based dressing: You can opt for simple Greek-style yogurt or something tastier, like yogurt tahini sauce or tzatziki sauce. Non-dairy yogurt is also an excellent option.

1. Cook the vegetables

Heat the olive oil in a large skillet. Add chopped onion and carrot and sauté on medium heat for 4 minutes. Add grated garlic and cumin and sauté one more minute or until fragrant. In the meantime, cut the eggplant into small dice and add it to the pan. Add a splash of water and sauté on medium heat for 5 minutes, stirring occasionally. Chop the bell pepper, zucchini, and tomatoes into small dice and add them to the pan. Add frozen peas, then season with salt, black pepper, and oregano, and cook for 10 minutes, stirring occasionally.

2. Prepare the couscous

While the veggies cook, prepare the couscous. Add the couscous, salt, and optionally the turmeric to a large mixing bowl. Add boiling water, stir, then cover with a plate and set aside for 5 minutes. When the water has been fully absorbed, fluff up the couscous with a fork, scraping it with the tips of the fork until all lumps are gone and the couscous is soft and fluffy.

3. Build the Dish

When the veggies are cooked, add them to the bowl with couscous. Add plenty of fresh parsley and a squeeze of lemon juice, and toss well. Taste and adjust for salt before serving. Alternatively, arrange the couscous in a large serving bowl, make a well in the center, and add the veggies without mixing. For instance, since it’s so quick and easy to make, you can prep it for a quick lunch or as an easy dinner and eat it warm with a dollop of Greek yogurt, yogurt tahini sauce, or tzatziki sauce on top. But because this recipe keeps well in the refrigerator for up to 3 days, you can make it ahead and use it for meal prep throughout the week. As it sits in the fridge, the couscous will become more flavorful, absorbing the juices from the veggies. You can pack it for lunch at work or school, eat it at room temperature, or warm it up for a couple of minutes in the microwave. Alternatively, you can make vegetable couscous for brunch, potlucks, picnics, or barbecues. It’s perfect on a buffet with other Mediterranean recipes such as:

Hummus White bean dip Bruschetta Avocado spread Stuffed Bell Peppers Stuffed tomatoes Vegan frittata Chickpea frittata muffins

Avocado Spread

Hummus

Lentil Salad

Stuffed Tomatoes

Refrigerator: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Freezer: This recipe is not suitable for freezing. Reheat: Serve couscous with vegetables at room temperature by taking it out of the fridge 15 minutes before dinner, or serve it warm by heating it in the microwave for 1 to 2 minutes.