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Spicy Vegetable Couscous


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  • 2 T olive oil
  • 1 med onion, coarsely chopped
  • 1 garlic cove, minced
  • 2-3 red potatoes (depending on size), washed and cubed
  • 3-4 carrots, diagonally sliced or 8-12 baby carrots, cut in half
  • 1 8 oz can of tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup chicken or vegetable broth
  • 1 zucchini sliced
  • small call of garbanzo beans



Step 1

In a large skillet over medium/high heat, heat oil, add onion and garlic and saute until tender but not brown. Add potatoes, carrots, tomatoes, salt, cumin, crushed red pepper flakes and broth. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender but firm when tested with a fork. Add zucchini and garbanzo beans, cook until zucchini is tender. (I simmer a little longer because the potatoes always seem to take longer)

Prepare couscous according to directions on the box. I use half broth, half water for the liquid needed for the couscous. Place couscous in a bowl or on a plate and ladle the vegetables over it.

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