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Hearty Veggie Couscous

13 May. 2013 Posted by Hannah Mich

Sometimes vegetarian dishes can leave you less satisfied than if there was just a bit of meat in the dish. This dish, however, is very hearty and filling. The root vegetables combined with chickpeas and some wonderful spices make this couscous recipe one of my favorite vegetarian recipes. It is also great warmed up for a second and third meal because the flavors just continue to be absorbed into the couscous. I hope you enjoy it as much as I do.

Ingredient List: 

2 tbsp extra virgin olive oil
1/4 tsp of salt
1 medium organic onion diced
2-3 organic carrots diced
1 large organic parsnip diced
2 small to medium organic zucchinis diced
8 oz of cooked and drained chickpeas
4 oz can of organic tomato paste
1 box of instant couscous [prepare according to instructions on box]
1/4 cup of chopped cilantro
1/4 cup of broth (vegetable, beef or chicken)
2 tbsp butter
1/2 tsp of dried ginger or 1 tsp of grated fresh ginger (prefer fresh)
3/4 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
salt and black pepper


In a medium sauce pan prepare the couscous according to the instructions on the box. In a large frying pan heat of the oil on medium heat. Once heated, put in the carrots, onion and parsnip. Sprinkle of the 1/4 tsp of salt. Cook until almost tender (still firm). Add the spices, broth and tomato paste. Cook and stir until combined - approximately 1 to 2 minutes. Add the zucchini and chickpeas and cook for another 3 to 5 minutes until the zucchini is tender and the chickpeas are warmed. Add the cooked couscous, mixing well into the mixture. Cook for another few minutes until flavors are fused into the couscous. You may need to add a few tablespoons of water during those few minutes. Turn off the heat. To finish off the dish add the butter, cilantro, and salt and pepper to taste.

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