Learn How to Make Spicy Vegetable Couscous

vegetable couscousThe problem with so many so called nutritious vegetarian recipes is that they so often have little to commend them for taste or appearance.

There is nothing that appeals to the appetite more than an attractive dish of food giving off an aroma that excites the palate.

Spicy vegetable couscous not only tastes and looks wonderful it is packed full of enough goodness to satisfy the most discerning gourmet, and you do not have to be a vegetarian to have your taste buds go into overdrive.

Originating from North Africa, this dish is also a popular accompaniment to tagines and vegetable stews as well as poultry and meat, but will satisfy the most voracious appetite on its own. Although the list of ingredients looks long this is a simple recipe that does not take long to prepare.

To serve six you will need :-

  • 3tbs olive oil
  • 1 onion large and finely chopped
  • 3 crushed garlic cloves
  • 1 tbs tomato paste
  • 1 teaspoon tomato paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1teaspoon ground coriander
  • 250 grms (8 ozs) of small carrots scraped or finely peeled
  • 1 red pepper, deseeded and chopped
  • 4-6 cauliflower florets
  • 4 beefsteak tomatoes or six standard tomatoes or two tins of chopped tomatoes
  • 250 gms (8ozs) courgettes (zucchini) sliced thickly
  • 400 gms (14ozs) tin of chickpeas drained and rinsed
  • Ground black pepper and salt to taste
  • 3 tbs chopped fresh coriander
  • Garnish with sprigs of coriander


In a large pan, heat 2 tbs of olive oil and add the onion and garlic, cook till soft then add the tomato paste, turmeric, cayenne, ground coriander and ground cumin. Stir and remove from heat after two minutes.

Add the carrots, pepper and cauliflower with enough water to cover half way up on the vegetables. Allow to boil, cover the pan then lower the heat and allow to simmer for about ten minutes.

While waiting peel the tomatoes by plunging them into boiling water for half a minute and then into cold water. The skins should peel off easily.

Chop tomatoes and add them with the remaining vegetables and the chickpeas to the pan and simmer for a further ten minutes or until all the vegetables are cooked through. Stir in the pepper and salt and the chopped fresh coriander.

Keep warm on a low heat.


  • 250 gms (8ozs) of couscous
  • 50 gms (ozs) of butter

Cook the couscous by boiling exactly 250 millilitres of water in a pan, take off the heat and immediately add the couscous and then the butter.

Constantly stir with a fork until the couscous grains remain separated, about five minutes. It can help to add a little olive oil to the water before boiling.

Put the couscous into a warmed serving dish and pour the vegetables and cooking liquids on top. Garnish with the sprigs of fresh coriander.

Category: Nutritious Recipes

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