This vegetable couscous is good to eat on its own or as a side dish, it is light and very quick to make, you would make this vegetable couscous in less than 30 minutes, yes it’s that quick
Vegetable Couscous
Recently, I started trying to eat healthily and do some swaps with foods I would normally eat, I have also reduced the times I eat rice weekly as I am finding it difficult to shift this baby weight (Yes, I had a baby, another girl and she’s 3 months old). This vegetable couscous is now another midweek staple in my home as it’s very easy to cook and it also helps us to eat more veg.
I used beef stock to soak the couscous but it can be made vegetarian, swap beef stock for vegetable stock. Also, the couscous was cooked according to the instruction on the packet so check the brand you will be using for this recipe. I tell you what, couscous is ridiculously easy to make but it can easily go wrong too. A well-cooked couscous should be grainy and not mushy. I would advise you to stick to the brand you know or cook according to the packet instructions.
Back to this delicious vegetable couscous, I used frozen mixed vegetable, kitchen staple spices and coarsely blended fresh pepper for heat. This meal right here is LIT! (Covering face) but honestly, it’s that good. It is a testimony of the fact that you can cook good and hearty meals under half an hour.
Ingredients
500g instant couscous
300g mixed vegetable
3 to 4tbsp vegetable oil (sub with oil of choice)
1 cooking spoon coarsely blended redbell pepper, onion and scoth bonnet chill
1tsp curry
1tsp thyme
Seasoning
Salt (you might not be needing this)
Stock for couscous (I used beef)
how to cook it
Add instant couscous to a bowl, add hot boiling stock/water, cover tightly with a lid and leave to stand according to pack. Move on to cooking the vegetable
How to cook vegetable couscous
Place a pan over medium heat and add vegetable oil to hot pan
Add mixed vegetable and stir for about 2 minutes
Quickly follow by curry, thyme and seasoning and stir to combine.
Add the blended pepper, stir to combine and cook for another 4 to 8 minutes, taste for salt and seasoning and adjust accordingly
Add cooked couscous to the vegetable and stir to combine (gently fold the vegetable with the couscous or fluff with a fork)
Serve couscous with a side of choice or eat as a main meal.
Other quick weeknight dinners you might love
Vegetable Couscous
Ingredients
- 500 g instant couscous
- 300 g frozen mixed vegetable thawed
- 3 tbsp vegetable oil sub with oil of choice
- ½ cup coarsely blended red bell pepper, onion and scotch bonnet chill
- 1 tsp curry
- 1 tsp thyme
- 1 tsp bouillon powder I used Jumbo brand
- Salt you might not be needing thisStock for couscous (I used beef)
Instructions
How to make couscous
- Add instant couscous to a bowl, add hot boiling stock/water, cover tightly with a lid and leave to stand according to pack.
Move on to cooking the vegetable
- Place a pan over medium heat and add vegetable oil to hot pan and heat. follow by the mixed vegetable and stir for about 2 minutes.Add curry, thyme and seasoning and stir to combine.
- Add the blended pepper, stir to combine and cook for another 4 to 8 minutes, taste for salt and seasoning and adjust accordingly
- Add cooked couscous to the vegetable and stir to combine (gently fold the vegetable with the couscous or fluff with a fork)Serve couscous with a side of choice. Couscous can be served warm or cold
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