This vegetable couscous is a Moroccan flavored mix full of crunchy colorful vegetables! Do serve this happy bunch on a bed of the fluffiest couscous! This vegetable couscous also a great match for a slow roasted leg of lamb by the way!
So here’s what I prepared for the son’t birthday party.
He could chose just anything. And I thought for a second that he would ask for fresh sashimi, or buckets full of oysters. Or an Asian noodle dish.
But he asked for something mediterranean. Something with Middle Eastern flavors. And that’s when I first thought of making a full mezze dinner. Do you know what mezze are?
But right in the end I changed my mind.
The hubs and I walked past this Moroccan butcher around the corner. And saw this gorgeous leg of lamb. And since the hubs is good at slow roasting meats in our oven, we decided we would go for that.
So what should I serve with the lamb then?
I quickly set my mind on this crunchy vegetable couscous as a side for our lamb dinner.
Easy Vegetable Couscous
And it was great!
The cloves, cinnamon and lemon add some good flavors but if you got some harissa, star anise or even ras-el-hanout (a Moroccan spice mix) they might also give it some punch.
There was some of the vegetable mix left so I put that in the fridge overnight, sprinkled it with a little vinegar the day after and served it for lunch as a refreshing mezze with some freshly baked bread. Delish!
You can also serve this vegetable couscous as a veggie meal on itself if you like.
Are you not sure how to cook couscous properly?
Then take a look at how to cook couscous the right way!
- 1 1/3 lbs cooked couscous (600 g)
- 5,5 oz fresh carrots (155 g)
- 3 small bell peppers
- 1 medium fresh zucchini
- 1 fresh tomato
- 3 garlic cloves
- 2 bay leaves
- 1 small onion
- 2 cloves
- 2 tsp ground cumin or seeds
- 1 tsp ground cinnamon
- 2 tbsp lemon juice
- 2 tbsp raisins
- olive oil
Clean all the vegetables. Slice them all into 2-inch (5 cm) pieces.
Also peel and chop the garlic and onion. Then pour some olive oil in a high pan and place it over medium heat until hot. Add the chopped onion and garlic.
Stir fry the onion and garlic quickly. Gently cook it for 5 minutes until the onion starts to soften. Stir regularly. In the meantime rinse and clean the tomato. Then chop it into quarters and transfer them to a blender.
Blend it into a fine tomato puree. Add this to the onion in the pan.
Stir well. Then bring the ingredients to a good boil over medium-high heat for a minute. Also add the carrots, cloves, bay leaves, cumin powder (or seeds and sliced carrots.
Turn the heat lower to medium again and stir. Let the carrots simmer under a lid in the tomato sauce for 8 minutes. Stir and check them regularly, they still have to be a little crunchy. Now add the sliced bell peppers.
Stir the ingredients and cook for 3 to 4 minutes. Then add the sliced zucchini, raisins, lemon juice and cinnamon. Season with pepper and salt.
Simmer the vegetables for another 2 to 3 minutes until all the vegetables are warmed through but still crunchy. Check the seasoning and add extra pepper, salt, cumin, cinnamon or lemon juice to taste.
Stir one last time, then take the pan off the heat. Scoop the cooked couscous onto plates and top with the vegetables. Serve hot.