Vegetable couscous

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 teaspoon Cumin Seeds (toasted lightly)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (crushed)
• 1 medium Eggplant (cut into small dice)
• 1 large Carrot (peeled and diced)
• 1 medium Bell Pepper (any color, diced)
• 1 medium Zucchini (diced)
• 2 medium Tomatoes (diced)
• ½ cup Frozen Peas (no need to thaw)
• 1 teaspoon Oregano (dried)
• to taste Salt
• to taste Freshly Ground Black Pepper
• 1 cup Couscous (medium‑grain)
• 1 cup Vegetable Broth (very hot, seasoned)
• ¼ cup Fresh Parsley (chopped, loosely packed)

Instructions

1. Heat Oil and Toast Spices

   Place the large skillet over medium heat, add the olive oil, then sprinkle in the cumin seeds. Fry for about 1 minute until fragrant.

   Time: PT1M

2. Sauté Aromatics

   Add the chopped onion and crushed garlic to the skillet. Stir and cook for 2 minutes until the onion becomes translucent.

   Time: PT2M

3. Add Eggplant

   Add the diced eggplant to the pan. Cook, stirring occasionally, for 3 minutes until it begins to soften.

   Time: PT3M

4. Add Remaining Vegetables

   Add the diced carrot, bell pepper, zucchini, and tomatoes. Stir well to combine.

   Time: PT2M

5. Season and Simmer

   Season with oregano, salt, and freshly ground black pepper. Add the frozen peas. Stir, then let the mixture cook for 10 minutes on medium heat, stirring occasionally.

   Time: PT10M

6. Prepare Couscous

   While the vegetables simmer, bring the vegetable broth to a boil in a small saucepan. Place 1 cup couscous in a heat‑proof bowl, add a pinch of salt, then pour the hot broth over it. Cover tightly with a plate and let stand for 5 minutes.

   Time: PT5M

7. Fluff Couscous

   After 5 minutes, remove the cover and fluff the couscous with a fork to separate the grains.

   Time: PT1M

8. Combine Couscous and Veggies

   Add the fluffed couscous to the skillet with the vegetables. Sprinkle the chopped parsley over the top and stir with two spoons until everything is evenly combined.

   Time: PT2M

9. Plate and Serve

   Transfer the vegetable couscous to a serving plate. Serve warm.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

7 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Onion: shallot (½ cup)
• Instead of Garlic: 1 tsp garlic paste
• Instead of Eggplant: zucchini (extra)
• Instead of Carrot: parsnip (½ cup)
• Instead of Bell Pepper: red pepper flakes (¼ tsp) for heat
• Instead of Zucchini: yellow squash
• Instead of Tomatoes: canned diced tomatoes (½ cup)
• Instead of Frozen Peas: fresh peas (½ cup)
• Instead of Oregano: Italian seasoning (½ tsp)
• Instead of Salt: sea salt
• Instead of Freshly Ground Black Pepper: white pepper
• Instead of Couscous: quinoa (1 cup)
• Instead of Vegetable Broth: chicken broth (if not vegan)
• Instead of Fresh Parsley: cilantro

Equipment Needed

• Large Skillet
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups
• Plate (for covering)
• Fork

Critical Steps — Do Not Skip

• Toasting cumin seeds releases their aroma.
• Cooking the vegetables until just tender preserves texture.
• Covering the couscous with a plate for 5 minutes allows proper steam absorption.
• Fluffing the couscous with a fork prevents clumping.

Chef Tips from the Video

• Toast the cumin seeds in a dry pan before adding oil for an extra nutty flavor.
• Use a high‑quality vegetable broth; homemade broth adds depth.
• For a pop of color, add a handful of chopped roasted red peppers just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture may become mushy.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Chop all vegetables up to 2 hours ahead and store them in a sealed container in the fridge.
• Prepare the couscous in advance, fluff, and keep covered; re‑heat gently with a splash of broth.

Frequently Asked Questions