Couscous with Vegetable Stew


Couscous can be prepared many different ways. Pairing fluffy couscous topped with a warm and flavorful vegetable stew is ideal on any cold day.

Nutritional info
per serving

Calories 210
Fat 6g
Saturated fat 1g
Carbohydrates 35g
Sodium 1,281mg
Fiber 6g
Protein 6g
Cholesterol 0mg

Couscous with Vegetable Stew

8 cups
Prep time: Cook time: Total time:


  • 3 TB. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 medium zucchini, cut into cubes
  • 3 large carrots, peeled and sliced
  • 1 TB. minced garlic
  • 4 cups plain tomato sauce
  • 5 cups water
  • 1[1/2] tsp. salt
  • 1 tsp. seven spices
  • 1 tsp. paprika
  • [1/2] tsp. cayenne
  • [1/2] tsp. ground nutmeg
  • 1 tsp. fresh thyme
  • 1 (16-oz.) can chickpeas, drained
  • 1 large potato, peeled and cut into cubes
  • [1/4] cup fresh parsley, finely chopped
  • [1/4] cup fresh cilantro, finely chopped
  • 1 vegetable bouillon cube
  • 2 cups instant couscous


In a large pot over medium heat, heat extra-virgin olive oil. Add yellow onion, and cook for 5 minutes.

Add zucchini, carrots, and garlic, and cook for 5 minutes.

Add tomato sauce, 2 cups water, salt, seven spices, paprika, cayenne, nutmeg, thyme, and chickpeas, and gently stir. Reduce heat to low, and cook for 10 minutes.

Stir in potato, parsley, and cilantro, and cook for 5 minutes. Remove from heat.

In medium saucepan over medium heat, bring 3 cups water and vegetable bouillon to a simmer. Add couscous, and cook for 2 minutes. Remove from heat, cover and set aside for 10 minutes. Fluff couscous with a fork, cover, and set aside for 5 more minutes.

To serve, spoon couscous onto a plate and top with 1 cup stew on top.

Tasty Tip
Couscous is a lot like pasta; it's a blank pallet that needs to be colored with flavor. Try pairing couscous with different sauces and stews and finding new favorite combinations.

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