The best recipes for vegetable couscous not only as a side dish. Try them all

Light lunch or quick snack? These recipes for couscous with vegetables will surpass your ideas of what healthy food should taste like.

Enjoy it on its own or as a main course.

Choose your favorite option and enjoy.

Couscous with vegetables and tuna

This easy one pot spiced couscous recipe is delicious on its own or as a tasty side dish!

What will we need

1. 2 tablespoons of olive oil
2. Yellow pepper (diced)
3. Carrot (diced)
4. 2 cloves of garlic
5. Salt
6. Pepper
7. ½ teaspoon paprika
8. ½ teaspoon ground coriander
9. A pinch of turmeric
10. ½ teaspoon of ground cumin
11. A pinch of cinnamon
12. Chili (optional)
13. 150 g of frozen peas
14. 400 g chickpeas
15. 180 g of couscous
16. 350 ml stock (vegetable or chicken)
17. 250 g of tuna in its own juice
18. Fresh parsley (chopped)

Method

1. In a medium pan, heat the oil to a medium temperature
2. Add onion, pepper and carrot
3. We will start frying for 10-15 minutes
4. The vegetables should be slightly browned and softened
5. Add garlic and saute again
6. In a small bowl, mix salt, pepper, paprika, coriander, turmeric, cumin and cinnamon
7. Then add the spice mixture to the vegetable mixture
8. Saute everything together until the spices start to smell
9. Then add the frozen peas and cook briefly
10. We add chickpeas and chili if we decided to use it
11. Pour in the stock, throw in the parsley and stir in the couscous
12. Remove the pan from the stove and set aside
13. Let the mixture rest for approximately 5 minutes until the couscous has absorbed all the remaining liquid
14. Mix, add the drained tuna and serve

Vegetable couscous with cheese

This recipe for Mediterranean Couscous Salad with Roasted Eggplant, Roasted Red Peppers and Feta Cheese is perfect for a quick and healthy lunch or as a healthy snack, but also for any summer picnic.

What will we need

1. Large eggplant (diced)
2. 2 cloves of garlic
3. Salt
4. Pepper
5. 180 g of couscous
6. 350 ml of boiling salted water
7. 100 g olives (chopped)
8. Herbs of your choice (eg oregano, parsley, basil)
9. 100 g of red pepper
10. Feta (diced)

For the dressing

1. 3 tablespoons of lemon juice
2. 2 tablespoons of olive oil
3. 2 teaspoons of oregano
4. Salt
5. Pepper

Method

1. Preheat the oven to 220 degrees
2. Cut the eggplant and pepper into cubes
3. Place chopped eggplant, pepper, onion and whole cloves of garlic on a baking tray
4. Bake in the oven for 15 minutes
5. Then we take out the vegetables and mash the garlic itself with a fork
6. Rub the eggplant with garlic and let the vegetables cool
7. Pour boiling water over the couscous in a bowl, cover the bowl and let it stand for 5 minutes
8. Then mix the couscous and transfer to a salad bowl
9. For the dressing, mix all the ingredients together in a bowl
10. Add the eggplant mixture, feta, olives and herbs to the couscous
11. Mix everything together carefully
12. Add the dressing and season according to your preferences
13. Vegetable couscous can be served both warm and chilled

Baked vegetarian couscous

This recipe is perfect as a side dish any time of year. Couscous as a side dish is easy to prepare, but that does not change the fact that it can boast full and delicious flavors.

What will we need

1. 4 bush tomatoes
2. 2 zucchini
3. Red pepper
4. Red onion
5. 4 cloves of garlic
6. 2 tablespoons of olive oil
7. Pinch of salt
8. A pinch of pepper
9. 200 g of couscous
10. 2 cups of vegetable broth
11. A sprig of parsley

Method

1. Preheat the oven to 200 degrees
2. Wash and cut the tomatoes, zucchini, pepper and onion into larger cubes
3. Peel the garlic cloves and leave them whole
4. Mix the chopped vegetables with olive oil and spread them on a baking sheet lined with baking paper
5. Salt and pepper the vegetables
6. Place it in the preheated oven and bake for approximately 45 minutes
7. During baking, stir the vegetables so that they are roasted on all sides
8. In the meantime, we will cook the couscous
9. Bring the vegetable broth to a boil
10. As soon as the broth starts to boil, add the couscous and turn off the heat under the pot and cover the pot with a lid
11. Let the couscous rest in the pot for 10 minutes
12. Then we mix it
13. When the vegetables are grilled, take out the garlic and chop it well
14. Roughly chop the parsley
15. Mix the cooked couscous with sautéed vegetables and garlic and parsley and mix
16. Vegetable couscous is served warm or cold with pastries

Vegetable couscous with mozzarella

A great and simple recipe for couscous with vegetables that you can enjoy with family and friends. The delicious taste of gooey avocado, sweet cherry tomatoes and strong broth combined with an intense dressing will bring you a real gourmet experience.

What will we need

Piece by piece

1. 200 g of couscous
2. 2 tablespoons of vegetable broth
3. 250g cherry tomatoes (halved)
4. 2 avocados (uncut)
5. 150g mozzarella (sliced)
6. A handful of arugula

For the dressing

1. A spoonful of basil pesto
2. A spoonful of lemon juice
3. 3 tablespoons of olive oil

Method

7. Mix the couscous in a bowl with two tablespoons of stock
8. Pour 300 ml of boiling water over it
9. Cover the bowl and let the couscous stand for 5 minutes
10. For the dressing, mix pesto with lemon juice and some spices
11. Gradually stir in the oil
12. Mix the couscous with a fork and mix in the tomatoes, avocado and mozzarella
13. Then lightly stir in the arugula
14. When serving couscous with vegetables, drizzle with dressing

Couscous with grilled vegetables

An excellent recipe for a summer barbecue. When you quickly roast your favorite vegetables on a hot grill, which you then throw into freshly prepared couscous. And it is done! You have a great side dish for grilled meat.

What will we need

1. 15 cloves of garlic (halved)
2. 2 red peppers (sliced)
3. 2 tablespoons of olive oil
4. ½ teaspoon of salt
5. ½ teaspoon of pepper

For the salad

1. 250 ml of water
2. A spoonful of olive oil
3. ½ salt
4. 200 g of couscous
5. 100 g of quinoa
6. 2 large tomatoes (diced)
7. A handful of baby spinach
8. 100 g pineapple (chopped)
9. 50g of frozen peas
10. 50 g of feta cheese
11. 25 g of sunflowers

For the dressing

1. 4 tablespoons of olive oil
2. 3 tablespoons of balsamic vinegar
3. 2 teaspoons of honey
4. A teaspoon of lemon zest
5. Pinch of salt
6. A pinch of pepper

Method

1. Preheat the oven to 200 degrees
2. Mix chopped pepper and garlic with oil, salt and pepper
3. Mix the vegetables and transfer them to a tray lined with baking paper
4. Bake in the oven for about 15 minutes until golden brown
5. Remove and set aside
6. Bring water, oil and salt to a boil in a small pot
7. Add couscous and quinoa
8. Lower the temperature on the stove and let the mixture simmer in a covered pot for 15 minutes
9. All liquid must be absorbed
10. Then take the pots off the stove and let them stand in the closed pot for another 5 minutes
11. Transfer couscous and quinoa to a bowl
12. Add roasted peppers and garlic to them
13. Mix in the rest of the salad ingredients
14. In a small bowl, mix the dressing ingredients until combined
15. Pour the dressing over the salad and mix

Couscous in curry

Enjoy this recipe for couscous with vegetables as both a main course and a side dish, all the Indian way. Whatever you decide, don’t forget to bite into the fluffy pita bread.

What will we need

1. A spoonful of oil
2. Onion (finely chopped)
3. 2 cloves of garlic
4. A spoonful of curry
5. 800 g of canned whole tomatoes
6. 800 g of canned chickpeas or beans
7. 400 g sweet potatoes (cut into cubes)
8. 100 ml of coconut milk
9. 2 teaspoons of sugar
10. 250 g of couscous
11. 170 g of frozen peas
12. Pinch of salt
13. White Yoghurt

Method

1. Heat the oil in a large pan
2. Let’s start frying onions with garlic and curry
3. Saute the mixture until soft for approximately 3-4 minutes
4. Stir in the tomatoes, drained chickpeas, sweet potatoes and milk
5. Bring the mixture to a boil
6. Then reduce the heat and start to simmer the mixture
7. Simmer until the mixture thickens and the sweet potatoes are soft, approximately 25-30 minutes
8. In the meantime, prepare the couscous and peas separately
9. Mix salt into the thawed peas
10. Before serving, first serve the couscous, which we pour over the vegetable mixture and sprinkle with peas and add yogurt on top

Portobello mushrooms stuffed with couscous

The meaty caps of these excellent mushrooms perfectly complement the entire recipe, and you won’t even remember that you’re missing a real piece of meat on your plate.

What will we need

1. 24 fresh portobello mushrooms
2. 75 g onion (chopped)
3. 50 g of carrots
4. A teaspoon of oil
5. Clove of garlic
6. Pinch of salt
7. A pinch of cumin
8. 200 ml of vegetable broth
9. 2 spoons of currant jam
10. 150 g of couscous

Method

1. Remove the legs from the mushrooms
2. Finely chop them and put them in a small bowl
3. Fry the onion, garlic, salt, carrot and chopped mushroom legs in a large pan
4. Fry until everything is crispy
5. Add garlic, salt and cumin
6. Cook and stir for approximately 1 minute
7. Add broth and marmalade
8. Bring the mixture to a boil in the pan
9. Stir in the couscous, stir and remove from the stove
10. Cover the pan and let it stand for 5-10 minutes until the couscous has absorbed the broth
11. Mix the couscous with a fork and fill the mushroom caps with it
12. Spread the mushrooms on a baking sheet lined with baking paper and put them in the oven
13. Bake the mushrooms with vegetable couscous for approximately 10-15 minutes until the caps are soft

Couscous with feta and olives

This simple salad is inspired by the Mediterranean. The recipe is full of crunchy vegetables, citrus dressing, salty feta and olives. Salad will become the number one choice of every barbecue or picnic.

What will we need

For the salad

1. 250 g of couscous
2. 10 cherry tomatoes
3. Zucchini
4. ½ eggplant (diced)
5. 2 red peppers (diced)
6. Red onion (diced)
7. A spoonful of olive oil
8. Pinch of salt
9. A pinch of pepper
10. 60 g feta
11. 80 g of olives
12. 10 sun-dried tomatoes

For the dressing

1. 4 tablespoons of sun-dried tomato oil
2. 2 tablespoons of lemon juice
3. A spoonful of honey
4. A spoonful of mustard
5. Pinch of salt
6. A pinch of pepper

Method

1. Preheat the oven to 190 degrees
2. Put the chopped vegetables in a bowl and add oil and mix
3. Spread the vegetables on a baking sheet lined with baking paper and place in the preheated oven
4. Grill the vegetables for 15-30 minutes until they are soft
5. Bring water to a boil in a saucepan
6. Add the couscous and cook for approximately 8-10 minutes
7. Then drain the couscous
8. Add cooked couscous and grilled vegetables to a large bowl
9. In a separate bowl, mix the ingredients for the dressing and pour it over the couscous
10. Place couscous and vegetables in a bowl and add olives, feta and sun-dried tomatoes
11. Mix everything and serve

Couscous is a really underappreciated and underused ingredient, but at the same time it has so much to offer and there are so many possibilities of what you can do with it. Just a simple dressing and some vegetables will liven it up. It can be a fresh and light side salad or as a main course in your boxed diet. Chickpeas are a similarly underrated ingredient, so try our recipes using chickpeas .