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Before you jump to Vegetable Couscous recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now a good deal more popular than in the past and rightfully so. Poor diet is one factor in illnesses such as heart disease and hypertension which can place a drain on the economy. Even though we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can modify their eating habits for the better by making some modest changes.
These more wholesome food options can be applied to other foods such as your cooking oils. Olive oil, for instance, has monounsaturated fats which are basically good fats that battle the effects of bad cholesterol. It is also a rich source of Vitamin E which has a lot of benefits and is also great for your skin. While you may already eat a lot of fruits and veggies, you might want to consider how fresh they are. If you can opt for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with harmful pesticides. Finding a local supplier of fresh produce will give you the option of consuming foods that still have most of the nutrients which are usually lost when produce has been kept in storage before it is sold.
As you can see, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegetable couscous recipe. You can cook vegetable couscous using 34 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Vegetable Couscous:
- Use For the stew:
- You need 1 large aubergine, cut into 5 cm cubes
- Get 2 medium onions, peeled and quartered
- Use 1 swede, peeled and cut into 5 cm cubes
- Prepare 4 sticks celery cut into 5 cm pieces
- Prepare 4 medium carrots, peeled and cut into 5 cm pieces
- Take 1 large leek, sliced into 5 cm pieces
- Use 1 red and 1 green pepper, cut into 5 cm squares
- Take 4 tomatoes, quartered
- Prepare 150 g green beans
- You need 2 medium courgettes, sliced 2 cm thick
- You need 2 tablespoons ras el hanout spice mix
- Use 1 teaspoon spicy harissa (add more to taste)
- Provide 1/2 teaspoon ground cinnamon
- Provide 1 bay leaf
- Get 2 large cloves of garlic, peeled and finely chopped
- You need 2 chicken or vegetable stock cubes, dissolved in 750 ml of boiling water
- Get Olive oil for frying
- Get Salt and black pepper
- Take For the couscous:
- Provide 750 ml boiling water
- Get 500 g medium couscous
- Take 1 teaspoon salt
- Use 1 tablespoon olive oil
- You need Optional:
- You need 1 x 400g can of chickpeas, drained and rinsed
- Get 1 tablespoon each of chopped fresh coriander, parsley and mint
- Get For the spicy sauce:
- Get 3 – 4 ladles of broth from the vegetable stew
- Get 2 tablespoons tomato purée
- Get 1/2 teaspoon sugar
- Use 1 teaspoon pomegranate molasses
- You need 1 tablespoon harissa, more (or less) if you prefer
- You need to taste Salt
Steps to make Vegetable Couscous:
- To make the stew: - In a big saucepan, fry the aubergine in a little olive oil until it begins to brown and is almost cooked through. Remove to a dish and place to one side.
- Pour some more olive oil into the pan and add the other vegetables, except for the green beans and the courgettes. Fry over a high heat until they show small patches of colour. Add the stock.
- Add all of the spices and the garlic. Mix well.
- Add the fried aubergine, the green beans and the courgettes, then continue to simmer very gently until the beans and courgettes are tender.
- Make the couscous as per the packet, adding the salt, olive oil (and the chickpeas if using).
- To make the spicy sauce: - Put the 3 – 4 ladles of stock from the vegetables into a saucepan, add the tomato purée, the sugar, the pomegranate syrup and the harissa to taste. Season with salt, simmer for about 5 minutes.
- To serve: - Fluff up the couscous with a fork and, if you wish, add the chopped fresh herbs and mix well.
- Spoon some couscous onto each plate, make a well in the centre and ladle on the vegetable stew.
- Add the meat, fish, chicken or sausages if you’re serving them, and pass round the spicy sauce.
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