Couscous With Vegetables

Couscous With Vegetables

Couscous With Vegetables

Hungry for Moroccan food? Try this easy vegetarian couscous recipe with mixed vegetables and pine nuts

02 May, 2012
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Dietary Consideration

Season & Occasion

serves for


total time

1 HR 15 MIN


300 g
To taste
2 each, small
4 each
3 each
1, small
white cabbage
100 g leaves
100 g
Green bean
100 g
4 sprigs, fresh
2 cloves
Chili pepper
1, dried
45 ml, clarified
saffron powder
1 pinch
Vegetable stock
250 ml
To taste, freshly
Pine nuts
30 g
To taste, as garnish


  • Pour 300 ml boiling salted water on to the couscous and leave to swell for 5 minutes.
  • Fluff up the couscous with a fork and keep warm.
  • Wash the zucchini and cut into thickish sticks.
  • Wash, halve and deseed the tomatoes and cut into pieces.
  • Peel the carrots, cut into four or eight lengthwise and then into sticks.
  • Wash and roughly dice the eggplant.
  • Wash and trim the beans, cut off the ends and cut in half if necessary.
  • Peel and finely chop the garlic.
  • Crush the chili pepper in a mortar.
  • Heat the clarified butter in a large frying pan, add the carrots and beans and cook gently for 4 minutes.
  • Add the garlic and chili and cook all together for a short time.
  • Then add the zucchini and eggplant, cover and cook over a low heat for 4 minutes.
  • Deglaze with vegetable stock, stir in the tomatoes and chickpeas, cover and simmer for a further 5 minutes.
  • Season with salt, pepper and saffron.
  • Toast the pine nuts in an ungreased frying pan.
  • Transfer the couscous to a terracotta dish and place the vegetables on top.
  • Scatter with the toasted pine nuts and garnish with parsley or coriander.

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