Vegetable Couscous Recipe

Couscous Dish
submitted by aggregator at


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Water2 Cup (32 tbs)
 Bouillon cube/Envelope1 (Vegetarian Style)
 Couscous1 1⁄2 Cup (24 tbs) (Precooked Semolina)
 Butter/Margarine3 Tablespoon
 Blanched whole almonds4 1⁄2 Ounce (1 Can)
 Seedless raisins1⁄2 Cup (8 tbs)
 Canned tomatoes28 Ounce (1 Can)
 Canned chopped green chilies4 Ounce (1 Can)
 Carrots4 Medium, cut into 2 inch pieces
 Turnips2 Medium, cut into bite sized chunks
 Cumin1 Teaspoon
 Salt1⁄2 Teaspoon
 Zucchini2 Medium, cut into 1 inch pieces
 Onions2 Medium, cut into wedges
 Peppers2 Medium, cut into bite sized pieces (Red / Green Colored)
 Canned garbanzo beans38 Ounce, drained (2 Cans, 19 Ounce Each)


1. In 4-quart saucepan over high heat, heat water and bouillon to boiling. Stir in couscous; cover saucepan and let stand 5 minutes. Mean while, in small saucepan over medium heat, in hot butter or margarine, cook almonds until golden, stirring frequently.
2. Stir raisins and almonds into couscous. Spoon couscous mixture into shallow 3 1/2 quart casserole or 15 1/2" by 10 1/2" baking dish, pushing mixture to sides of casserole to form a 1-inch-wide border.
3. In same 4-quart saucepan, combine tomatoes with their liquid and next 5 ingredients; over high heat, heat to boiling. Reduce heat to medium; cover and cook, stirring occasionally, until turnips and carrots are almost tender, about 15 to 20 minutes. Stir in zucchini and remaining ingredients.
4. Spoon vegetable mixture inside border of couscous in casserole. Cover casserole tightly with foil and bake in 350°F. oven 1 1/2 hours or until all vegetables are tender.