Best Spiced Vegetable Couscous Recipes

SPICED VEGETABLE COUSCOUS

Steps:

• Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
• Bring to boil and sprinkle in couscous.
• Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.

INDIAN SPICED VEGETABLE AND COUSCOUS POT

Steps:

• Heat a deep nonstick skillet or pot (choose one that has a tightfitting lid) over medium-high heat with the EVOO. When the EVOO ripples, stir in the ginger, cumin, red pepper flakes, and garlic, then add the cauliflower. Stir and sear the cauliflower, caramelizing it at the edges, 2 or 3 minutes, then push it to the side of the pan. Add the eggplant and onion and let them sit for 3 minutes or so; they will caramelize bit as well at their edges. Toss to combine the vegetables and add the chickpeas. In a small dish mix the coriander, turmeric, allspice, and salt. Stir in the spices and chicken stock and combine well. Bring the stock up to a bubble, 1 minute. Stir in the couscous and place a lid on the pan. Turn the heat off and let the pot stand for 5 minutes, covered. Remove the lid and fluff the mixture with a fork. Top each portion liberally with either torn or shredded basil or chopped cilantro.

SPICED VEGETABLE COUSCOUS

Steps:

• For the vegetables: Heat the oil in a large saute pan over medium heat. Add the onion and garlic; cook, stirring for about 2 minutes until they have softened. Add the tomato puree and garam masala. Cook, stirring for 2 minutes, until the mixture is fragrant and warmed through. Add the cauliflower, carrots and red bell pepper, mixing well. Add enough water to cover the vegetables halfway. Increase the heat to high so the liquid comes to a boil, then reduce the heat to medium low. Cover and cook for 5 minutes, stirring once or twice, until the vegetables are cooked through, but not mushy. Add the tomatoes, zucchini and chickpeas; cook, covered for 10 minutes, then add the salt and pepper. (The vegetables can be prepared to this point 1 day in advance and kept refrigerated. Reheat before serving.) For the couscous; Meanwhile combine 2 cups water, salt and butter in a large saucepan, bring to a boil, remove from the heat and add the couscous, stirring until it is all moistened. To assemble: Use a fork to fluff the couscous, separating the grains. Transfer to a warm serving dish and spoon the vegetables on top, along with any liquid.