
How To Make Vegetable Couscous
With tender veggies and chickpeas, this vegetable couscous is bursting with heavenly flavors from jalapeno pepper and tomato paste for a filling dish.
Serves:
Ingredients
- ¼cupcooking oil
- 1large onion
- 4carrots
- 1fennel bulb
- 1eggplant,(about ¾ lbs)
- 4garlic cloves
- 1jalapeno pepper
- ¼cuptomato paste
- 2tspground coriander
- 1½tspcaraway seeds
- 2¼tspsalt
- ¼tspfresh ground black pepper
- 5½cupswater
- 1cupchickpeas,(15 oz can), drained and rinsed
- 1cupcouscous
Instructions
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In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, fennel, eggplant, garlic, and jalapeño. Cook, covered, for about 10 minutes until the vegetables start to soften.
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Stir in the tomato paste, coriander, caraway seeds, 2 teaspoons of salt, and black pepper. Cook, stirring, for 1 minute.
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Add 3½ cups of the water and bring to a boil. Reduce the heat and simmer, uncovered, for about 15 minutes until the vegetables are tender. Add the chickpeas and simmer for 2 minutes longer.
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In a medium saucepan, bring the remaining water to a boil. Add the remaining salt and the couscous. Cover.
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Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
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Serve the stew with its broth over the couscous.
Nutrition
- Calories: 589.23kcal
- Fat: 17.86g
- Saturated Fat: 1.53g
- Trans Fat: 0.05g
- Monounsaturated Fat: 9.62g
- Polyunsaturated Fat: 5.67g
- Carbohydrates: 91.98g
- Fiber: 18.09g
- Sugar: 19.16g
- Protein: 20.02g
- Sodium: 1545.64mg
- Calcium: 143.62mg
- Potassium: 1449.41mg
- Iron: 4.48mg
- Vitamin A: 554.92µg
- Vitamin C: 27.46mg
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