Vegetarian couscous

Vegetarian couscous

Dec 20 2018


35 mn

Serves 6

I simplified the traditional version of the veggie stew couscous and added my own twist to it.


  • 2 sweet potatoes, peeled and cut into small cubes
  • 1 cup of carrots, chopped
  • 4 zucchini, washed and cut into small cubes
  • 1 can of chickpeas, drained
  • 3 garlics cloves, minced
  • 1 medium onion, chopped
  • 2 tbsp of tomato paste
  • 1/2 tsp of ginger
  • 1/2 tsp of cinnamon
  • 2 1/2 cups of veggie broth
  • Salt and pepper
  • Chili flakes
  • 1 pack of couscous


In a large pot, heat up the olive oil with the onion and garlic for a few minutes. Stir in the tomato paste and spices with 1/2 cup of the broth and bring to a boil.

Add all the veggies and the remaining of the broth. Bring to a boil and then reduce to simmer for 20 minutes until all the veggies are nice and tender.

Taste and adapt seasoning.

Meanwhile cook the couscous according to packaging instructions.

Pour the couscous in a large shallow platter and top with the cooked veggie stew and enjoy!



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