Easy Dinner Recipes for Vegetable Couscous

Vegetable Couscous

This couscous recipe is with both cooked and raw vegetables, but you can go completely cooked or completely raw on the veggies. Either way, this will only take you a few minutes to make. It goes well with soup or salad.

1 large onion, chopped

1 bell pepper, chopped (red or green)

2 tablespoons olive oil

1 can chickpeas, drained (2 cups)

2-4 carrots, fine chopped

3 plum tomatoes, chopped

3 large leaves spinach, fine chopped

2 1/4 cups vegetable broth

1 1/2 cups uncooked couscous (9-oz.)

salt and pepper to taste

In a large saucepan over medium heat cook olive oil, onion and pepper. Sauté about 5 minutes. Add broth and chickpeas. Bring to a boil, then add couscous. Cover and remove from the heat. Let stand 10 minutes. Add remaining vegetables and stir to mix. Add salt and pepper to taste. Fluff with a fork and serve. Serves 6

Fruit and Vegetable Couscous

passionate eater
passionate eater

Sweet Couscous

1 ½ cup uncooked couscous (9-oz.)

2 ¼ cups water

3 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon agave (or maple syrup or honey)

1 teaspoon garlic salt

2 tender stocks of celery, thin sliced

1 sweet apple, cored, chopped

1 cup raisins (or golden raisins or dried cranberries)

1 cup pecans, broken

Bring water to a boil, then, add couscous. Cover and remove from the heat. Let stand 10 minutes.

Mix rice vinegar, sesame oil, agave, and garlic salt in a small bowl.  Stir into couscous with all remaining ingredients.  Fluff with a fork and serve. Serves 6

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