Kitchen notes · a little help before you start
Vegetable Couscous
Vegetable Couscous is made with couscous, red bell pepper, and onion.
- Prep
- 5 min
- Cook
- 15 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
red bell pepper (diced)
In the method: Add the onions, bell peppers, and carrots, and sauté for about 5 minutes until slightly softened and fragrant.
onion (chopped)
In the method: Add the onions, bell peppers, and carrots, and sauté for about 5 minutes until slightly softened and fragrant.
carrots (sliced)
In the method: Add the onions, bell peppers, and carrots, and sauté for about 5 minutes until slightly softened and fragrant.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 red bell pepper (diced)Ingredient note
Source: ½ cup onion (chopped)Ingredient note
Source: ½ cup carrots (sliced)Ingredient note
Source: 1 tbsp olive oilIngredient note
Source: 1 ¼ cups broth (chicken or vegetable)Ingredient note
Source: 1 cup peas (frozen or fresh)Ingredient note
Source: 2 tbsp raisinsIngredient note
Source: ⅛ tsp cinnamonIngredient note
Source: ¼ tsp turmericIngredient note
Source: ¾ cup couscousIngredient note
Source seasoning: salt and black pepper (to taste)Ingredient note
Source seasoning: salt and black pepper (to taste)Ingredient note
Source: ¼ cup fresh parsley (chopped)
How to make it
0 of 5 steps completeMake room for Vegetable Couscous
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Fluff the couscous gently with a fork and sprinkle with fresh parsley before serving.
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Start with this step: Heat the olive oil in a pan over medium heat.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Fluff the couscous gently with a fork and sprinkle with fresh parsley before serving.
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Additional recipe notes
Use broth, not water: Couscous absorbs liquid quickly, so using a well-seasoned stock adds depth and flavor to the final dish. Measure carefully: Too much liquid can make the couscous soggy, while too little can leave it undercooked. Stick closely to the measurements. Keep it balanced: Avoid overloading with vegetables, as this can affect the texture of the couscous. Make it flexible: Feel free to swap or add vegetables like corn, green beans, zucchini, or spinach depending on what you have on hand.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cheflolaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
