Vegetable and Chickpea Couscous

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Vegetable and Chickpea Couscous

Vegetable and Chickpea Couscous

Vegetable and Chickpea Couscous


2 tablespoons oil

1 cup diced onions

2 garlic cloves, minced

1 cup small-diced carrot

1 cup small-diced waxy potato, such as fingerling

1 teaspoon ground cumin

1 1/3 cups Israeli couscous

3 cups vegetable stock

1 cup golden raisins

1 1/2 teaspoons salt, or to taste

Freshly ground black pepper to taste


Heat a large skillet or saute pan over medium heat. Add oil and onions to the hot pan and stir for a couple of minutes to soften. Add garlic and cook 30 seconds longer.

Add carrot, potato and cumin and continue cooking for 2-3 minutes. Add couscous and stir for 2 minutes.

Add stock, raisins and salt and continue cooking for 10-12 minutes, stirring regularly, until couscous and veggies are almost fully cooked.

Lower heat to low setting, cover and let sit for 2 minutes or until couscous and veggies are done.

Add pepper and adjust seasonings to taste preference. Serve immediately.
Get Cooking:

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