how to make vegetable couscous
lunch

Vegetable Couscous

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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

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.

food on a plate

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Vegetable Couscous

This vegetable couscous is simple, delicious and easy to make, it can be eaten on its own or as a side dish. A quick weeknight dinner that is bound to bring the whole family together
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch
Cuisine: International
Keyword: couscous recipe, easy weeknight dinner, vegetable Couscous
Servings: 5
Author: Ajoke

Ingredients

  • 500 g instant couscous
  • 300 g frozen mixed vegetable thawed
  • 3 tbsp vegetable oil sub with oil of choice
  • 1/2 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

If you made this recipe, don’t forget to leave me feedback. Tag me on Instagram and save away to your Pinterest

 

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