Vegetable Cous Cous | Couscous

This vegetable cous cous recipe is a game changer! It is a recipe from my friend Kim whom I have known most of my life.

I met my friend Kim when I started high school in 1983. Her sister Lynda was friends with Nadine and Michelle, my mom’s sisters and so we were instantly drawn to each other through me knowing Lynda. We are still friends today and yet since we were 21 we have seldom lived in the same city. Kim has travelled and lived in many interesting places. Currently she is living in Denmark, a small village in Australia. I have spent a holiday there with her and it is truly beautiful – forests and beaches and greenery. There are cows and wildlife to be seen but the most memorable aspect is that it is very quiet. This solitude is so good for the soul, and one cannot help but want to eat healthy food to nourish your whole being. This cous cous recipe is from Kim, and I have adapted it. Funnily enough, when we were chatting on the phone yesterday she asked me if I had tried it. I had told her that Dave is not a fan of cous cous, but that I had made it regardless and that he ate more than half!

Vegetable Cous Cous
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Vegetable Cous Cous

Recipe Category: Vegetarian
All Rights Reserved: Adapted from Kim

Ingredients

  • 30 mls olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 2 carrots, thickly sliced
  • 1 yellow pepper, thickly sliced
  • 250 mls frozen corn
  • salt and freshly ground black pepper to season
  • 5 mls dried origanum
  • 500 mls stock
  • 2.5 mls white balsamic vinegar
  • 0.625 mls light soy sauce
  • 2 sprigs fresh basil
  • 2 x 400 g tins crushed tomatoes
  • 150 g cous cous

Method

  • put the olive oil into a pot
  • soften the onion and the garlic
  • add the vegetables
  • season to taste and add the origanum
  • add the stock, the vinegar and the soy sauce
  • add the basil
  • simmer with the lid on until the vegetables are tender
  • add the crushed tomatoes and cook for a further 5 minutes
  • sprinkle the cous cous into the pot and allow to stand for 15 minutes

Notes

you can use any vegetables of your choice, including potatoes, asparagus, butternut, courgettes

Click on the links for conversions and notes.

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