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Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!

Easy Vegetable Couscous

Course Main Course
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories per serving 482 kcal

Ingredients

  • 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
  • pepper
  • salt

Instructions

  1. Clean all the vegetables. Slice them all into 2-inch (5 cm) pieces.

  2. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  3. 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.

  4. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  5. 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.

  6. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  7. Blend it into a fine tomato puree. Add this to the onion in the pan.

  8. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  9. 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.

  10. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  11. 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.

  12. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  13. 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.

  14. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  15. 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.

  16. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!
  17. Stir one last time, then take the pan off the heat. Scoop the cooked couscous onto plates and top with the vegetables. Serve hot.

  18. Vegetable couscous, a Moroccan flavored mix of crunchy colorful vegetables and couscous! Great with a roasted leg of lamb!