Vegetable Couscous

  • Yield: 8 servings


2cups water
1/4teaspoon salt
1 1/3cups uncooked couscous
2tablespoons vegetable oil
3-- onions, chopped
1-- red bell pepper, julienned
4large garlic cloves, minced
2 1/4teaspoons ground coriander
1 1/2cups ground cumin
3/4teaspoon turmeric
1/8teaspoon ground cloves
1/8teaspoon cinnamon
2teaspoons salt
1/4teaspoon cayenne
2 1/3cups chicken broth
4-- plum tomatoes, chopped
3tablespoons dried currants or raisins


  1. Bring the water to a boil in a medium saucepan.  Stir in 1/4 teaspoon salt and the couscous.  Cover and remove from the heat.  Let stand in a warm place.
  2. Heat the oil in a medium skillet over medium-low heat.  Add the onions and bell pepper and saute for 5 minutes or until the onion is translucent.  Increase the heat to medium and stir in the garlic, coriander, cumin, turmeric, cloves, cinnamon, 2 teaspoons salt and cayenne.  Cook for 2 minutes, stirring constantly.  Stir in the chicken broth and tomatoes and cook for 15 minutes or until the vegetables are very tender.  Add the currants and cook for 3 minutes longer.
  3. Spoon the couscous into a serving bowl.  Top with the vegetable mixture.

Recipe reprinted with permission from the Junior League of Boca Raton’s Savor the Moment (Junior League of Boca Raton, Fla., 2000)