Recipe: Perfect Vegetable couscous

Recipe: Perfect Vegetable couscous Delicious, fresh and tasty.

Vegetable couscous. Add broth; bring to a boil. Fluff with a fork and serve immediately. To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center.

Here, I've developed a vegetarian couscous entree that is savory and slightly sweet with a hint of spice.

Dried fruits, cinnamon, and harissa simmer together with vegetables and savory chickpeas.

Couscous is usually cooked in boiling water and seasoned after it is cooked, but this recipe adds extra flavor by steeping the couscous in chicken or vegetable broth.

You can have Vegetable couscous using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegetable couscous

1. Prepare of Cabbage.

2. You need of Carrot.

3. Prepare of Green pepper.

4. Prepare of Green beans.

5. Prepare of Red bell pepper.

6. You need of Gizzard and liver.

7. It’s of Seasoning and spices.

8. Prepare of Grinded bell pepper and scotch bonnet.

9. You need of Onions.

10. Prepare of Vegetable oil.

Before you add any other ingredients your couscous already has great flavor from the broth.

All you need to do is add some vegetables and a few more flavorings and you're good.

Other delicious couscous recipes to try: Jollof Couscous - This couscous recipe is almost everything Jollof, the only difference is that this takes so much of a shorter time to put together.; Chicken and vegetable couscous - A blend of scotch bonnet, Garlic, Onion, bell peppers, and spices adds a touch Savory and spicy to this meal.

It's full of flavor and really quick to make, this meal.

Vegetable couscous step by step

1. Boil ur gizzard and liver with spices and seasoning, cut, fry and keep aside.

2. Cut your veggies to ur desired shape and keep aside.

3. Fry your grinded items in oil until fried, add water to it leave it to boil, add seasoning and spices leave it to boil then add your veggies and gizzards.

4. After been boiled, add your couscous on a low heat and leave for 5minutes. Serve.

A quick, versatile way to prepare couscous with summer vegetables – zucchini, yellow squash, and bell peppers, with mushrooms and chickpeas.

This fragrant dish is seasoned with smoky paprika, cardamom, and orange zest.

To start, bring the cooking liquid (preferably a flavorful chicken or vegetable broth) to a boil in a medium pot.

Add a drizzle of olive oil, a pad of butter, and a little salt.

When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer.