Recipe for Couscous
Spicy Veggie Couscous
suitable for vegetarians

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If you have been looking for a recipe for couscous which has loads of vegetables as well, then try our Spicy Veggie Couscous.

First of All
"What is Couscous?"

Couscous (pronounced koos koos) is the staple diet of many parts of Africa, particularly Morocco where it is served with vegetable stews. It is processed from semolina which originates from wheat.

I first tasted couscous when I was on a diet and have continued to enjoy it ever since. Easy to make it can be added to most dishes and comes as a nice alternative to rice or potatoes. Couscous comes in a variety of flavours so there will be one to suit your own taste. Thankfully at only 180 calories per cup of cooked couscous we can eat and stay slim at the same time.

Our Recipe
Our recipe is suitable for vegetarians but can be enjoyed by anyone. A tasty dish of vegetables on a bed of couscous: There are a few ingredients to buy but don't let that put you off because the vegetables all go into the one pan to cook and is worth the effort. Use beefsteak tomatoes as I have found they are the tastiest for this recipes. If you can't buy fresh, a tin is a good second choice.

Recipe for Couscous - Spicy Veggie Couscous

recipe for couscous Ingredients

serves 4
  • 3tbs olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1tsp tomato puree
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1 1/2 cups of cauliflower florets
  • 225g baby carrots
  • 1 red pepper
  • 4 beefsteak tomatoes
  • 225g courgettes
  • 400g chick peas
  • 3tbls coriander
  • sand pepper to season
  • 2 1/2 cups of couscous
  • 2tbls butter or margarine
Slice the peppers, tomatoes and courgettes.

Cook the onion and garlic until they are soft in a sauce pan with a little of the olive oil.

Add the tomato puree, turmeric, cayenne and coriander and cook for another two or three minutes.

Add the cauliflower, baby carrots and sliced peppers.

Fill the pan with enough water so that the vegetables are covered.

Cook for about 5 minutes.

Add the sliced courgettes, tomatoes and chick peas to the pan.

Allow to simmer for about 10 minutes.

Season with salt and pepper.

Our method of cooking couscous
  • 1 1/2 cups of water to 1 cup of dry couscous
  • 1/2 tsp of salt for every dry cup of couscous
  • a little butter

Put all the ingredients into a pan of boiling water and stir to mix the butter and salt into the couscous.

Put the lid on the pan and remove from the heat.

Allow the couscous to steam for about 10 minutes.

Spoon the couscous onto plates and then pile the vegetable dish on top.

Serve immediately and enjoy your recipe for couscous.

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