Vegetable Couscous

Easy to make vegetable couscous. Serve with Lemon Leaf Chicken Wrap . Serves 4.      20 minutes preparation.

  • 2 cups water
  • 1/2 tsp salt for boiling water 1/2 tsp salt for vegetables
  • 1  cup Couscous
  • 1/4 c. olive oil
  • 1 pat butter
  • 1/4 onion peeled and diced
  • 1 garlic clove minced
  • 1/2 cup each; diced eggplant, zucchini, carrot, red pepper or tomato
  • 1 Tbsp chopped parsley
  • Basil leaves to garnish

Couscous alle verdure


Fill a  large pan with 270 ml (2 cups) water.  When water boils add 1/2 tsp of salt.  Add 1 cup (200 grams) of couscous. .

Stir couscous, reduce heat to medium low and cover,  allow to simmer for 2 minutes.   Place 2 tsp of butter into pan along with 1 Tbsp of olive oil.  Allow to simmer another 2 minutes.  Remove lid from pan, turn off heat and fluff couscous with fork.
Wash, dry and dice: eggplant, zucchini, carrot, onion and red pepper or tomato.


In a skillet on medium heat add 2 T olive oil, garlic and vegetables. Season with 1/2 tsp salt. Saute for 10 minutes. couscous_verd_6_ric.jpg

Combine vegetables and parsley leaves with couscous. Present with leaves of basil on side of dish.