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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 Thing To Follow.
Healthy eating is nowadays much more popular than it used to be and rightfully so. The overall economy is impacted by the number of men and women who are dealing with conditions such as high blood pressure, which is directly linked to poor eating habits. Even though we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. In all probability, most people think that it takes too much work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can change their eating habits for the better by making a couple of modest changes.
You can make similar changes with the oils that you use to cook your food. For instance, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. Olive oil also provides vitamin E which is beneficial for your skin, among other things. While you may already eat lots of fruits and veggies, you might want to consider how fresh they are. Organic foods are a great option and will reduce any possible exposure to toxic chemical substances. Searching for a local supplier of fresh vegetables and fruits will give you the choice of consuming foods that still have virtually all of the nutrients which are often lost when produce has been kept in storage before selling it.
Therefore, it should be quite obvious that it’s easy to add healthy eating to your everyday life.
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 that.
The ingredients needed to make Vegetable Couscous:
- Get For the stew:
- Use 1 large aubergine, cut into 5 cm cubes
- Provide 2 medium onions, peeled and quartered
- Prepare 1 swede, peeled and cut into 5 cm cubes
- Get 4 sticks celery cut into 5 cm pieces
- Get 4 medium carrots, peeled and cut into 5 cm pieces
- Provide 1 large leek, sliced into 5 cm pieces
- Take 1 red and 1 green pepper, cut into 5 cm squares
- Use 4 tomatoes, quartered
- Provide 150 g green beans
- Take 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)
- Prepare 1/2 teaspoon ground cinnamon
- Get 1 bay leaf
- Prepare 2 large cloves of garlic, peeled and finely chopped
- Use 2 chicken or vegetable stock cubes, dissolved in 750 ml of boiling water
- Take Olive oil for frying
- Provide Salt and black pepper
- You need For the couscous:
- Use 750 ml boiling water
- You need 500 g medium couscous
- You need 1 teaspoon salt
- Provide 1 tablespoon olive oil
- Take Optional:
- Prepare 1 x 400g can of chickpeas, drained and rinsed
- Take 1 tablespoon each of chopped fresh coriander, parsley and mint
- Get For the spicy sauce:
- Use 3 – 4 ladles of broth from the vegetable stew
- You need 2 tablespoons tomato purée
- Prepare 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
Instructions 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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