Quick and Easy vegetable couscous

This easy vegetable couscous recipe is quick and super healthy.  It’s great as an appetizer or main course accompaniment- don’t add the vegetables and sauce to the couscous until just before you are ready to serve.

moroccan couscous with vegetables


  • 12 oz vegetable medley (carrots, cauliflower, zuchini squash), coarsely chopped
  • 2 Tbs. olive oil
  • 1 cup pre-sliced onion
  • 1 cup chicken borth or stock
  • Salt (to taste)
  • 1 tsp. ground ginger
  • 2 pinches saffron threads
  • 1 tsp. coarsely ground black pepper
  • 25 parsley and cilantro sprigs tied together
  •  1 tomato, quartered
  •  2 cups water
  •  Salt and freshly ground black pepper to taste
  •  3/4 cup quick-cooking plain couscous

Directions :

  1. Heat olive oil in saucepan over medium-high heat. Add the onions and cook for 3-4 minutes, or until softened. Add seasoning including saffron, turmeric, ginger, salt and black Pepper. Place tomatoes and herbs.
  2. Add broth and water, bring to a boil
  3. Add the vegetables, cook for 15-20 minutes, or until vegetables are ready
  4. Cook couscous according to package directions.
  5. In a serving plate, place the couscous with the vegetables on top. Pour some of the broth over.
  6. Serve hot

Do you like this Moroccan dish or do you know of a better way of making the vegetable couscous recipe?  Feel free to share below your moroccan recipes tips and pictures as well as your favorite Moroccan food, dishes,…


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