Seven Vegetable Couscous Recipe (2024)

Came out great and was well received. I used fresh cilantro instead of the powder and added lots of chopped garlic. I also used butternut squash so it needed to cook a little longer but the other veggies did not get mushy. Easy to make. Refrigerates well. The chickpeas make it a good meal protein-wise.

I used a mixture of coconut and grapeseed oil and I think the coconut really deepened the flavor.

I subbed in quinoa for the couscous and added some eggplant for an extra protein kick and it was delicious, no complaints there. Great recipe

Also tweaked... started by adding the condiments (increased about 1/2 more) after the onions to 'cook' and release flavors. Like others added others including tumeric, spanish paprika, and saffron. Had cauliflower, zucchini and yellow squash. Before serving, squeezed 1 lemon and 1 T honey. Served w/ quinoa.

I added garlic, a little tomato juice, cooked raisins w/ the vegetables to plump them. Garnished w/ fresh cilantro. Most importantly, I heated spices with the onions, cabbage and oil to ‘temper’ their taste before adding other vegetables. Next time I’ll do the same w/ the couscous, tempering the turmeric in warmed oil/ butter/ margarine before adding to couscous.

I used both carrot and turnips, and added chopped tomatoes near end of cooking to prevent tomato mush. I cut the squashes in chunkier half moons to keep some texture during cooking because the carrots and turnips took longer to soften. I cooked the couscous with a little Better than Bouillon for more flavor. Don't skip the garnish; they're essential. Guests at a dinner went back for seconds.

I made quite a few substitutions here, but really liked the end result. Olive oil instead of margarine. I removed cabbage and turnip and added broccoli (cut small) and asparagus pieces. Chicken broth instead of water. Doubled the turmeric, raised the cumin amount some, and added 1t of harissa to the stew. Used about 3/4 c of liquid. Sprinking of red pepper flakes, and pumpkin seeds instead of almonds for the garnish. Very tasty!

276 calories per serving

I prefer the Moroccan technique couscous-cooking, in which the grain is steamed 3 times over the simmering broth of the stew. After each 15 minute round of steaming, salt or water or milk or a combination thereof is worked gently into the grain before it it steamed again. The result is flavorful, perfectly separated, light and fluffy grains. The stew quotient of this recipe is missing carrots and sweet potatoes instead of turnips and could benefit from fresh grated ginger, turmeric & garlic.

Followed the recipe pretty closely. I subbed 3 carrots for turnip (not available) and added some canned TJ fire-roasted crushed tomatoes that I had left over instead of water. 15 minutes was sufficient to cook the veggies. Delicious!

A real winner! I added several cloves of minced garlic and minced parsley to the the stew, and used carrots instead of turnips. Upped the cumin a bit. Used Muir Glenn diced tomatoes with Italian herbs, which added a bit more seasoning--seemed to blend well with other spices. I agree with others that a final spritz of lemon or lime juice adds to the dish.This makes a great potluck dish--it's a complete main dish for vegans/vegetarians and also serves as a tasty side dish for omnivores.

Added minced garlic with the onion and cabbage and a little extra on the spices and it turned out well. Didn’t need to add extra liquid as others noted. Good light summer dish.

The recipe says to bring the stew to a simmer but mentions only advise to add water as needed. Hard to gauge how much to use initially to arrive at the moist but soupy consistency.

I added garlic to this and did quinoa instead of Couscous. It is seriously one of the best dishes I have ever made.

Not amazing, but solid. A great way to use whatever veggies you have on hand and need to use before they go bad. Will likely make it again

This was a terrific dish with everyone having seconds. I didn’t have chick peas so used cannelloni beans, forgot to add the ginger and couldn’t find the turmeric, snd it was still delicious! Taking other reviewers ideas,I used stock to cook couscous and a little bit in the vegetables snd added crushed garlic to the onion mixture. Definitely a keeper.

Skipped the cabbage and had to substitute carrots for the turnip, turned out just fine. I'd recommend being liberal with the spices and garnish and adding at least two cloves of minced garlic when sautéing the onions, with that I found this recipe to be absolutely delicious

Filling and nutritious! Added a bit of lemon juice at the end which really lifted the flavors of the veggies.

This was great! The only thing I did differently from the recipe was use a can of chopped tomatoes (drained of excess liquid) instead of fresh tomatoes, as I didn't have any, and a little vegetable stock in place of water.