Vegetarian Couscous

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Vegetables are an essential part of a healthy diet. But diversity is important in preventing us from losing interest in vegetable dishes. In this recipe, we mixed vegetables with couscous, a traditional North African dish of grains made of durum wheat. Couscous is usually cooked steamed, with broth or water, and then mixed with vegetables and sometimes with meat. This grain and vegetable dish is low in calories and tastes delicious. 

Vegetarian Couscous

Vegetarian Couscous

Yields: 4 servings | Serving Size: 1/4th of recipe | Calories: 375 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 1 mg | Sodium: 320 mg | Carbohydrates: 64 g | Dietary Fiber: 7 g | Sugars: 6 g | Protein: 11 g | SmartPoints (Freestyle): 11


  • 1 garlic clove, crushed
  • 1/8 cup extra virgin olive oil
  • 1/2 cup bottled grilled peppers, coarsely chopped
  • 1/2 cup leeks, coarsely chopped
  • 1 cup carrots, diced (1 medium carrot more or less)
  • 1 cup zucchini, diced (1 medium zucchini more or less)
  • 1 cup eggplant, diced (1/2 medium eggplant more or less)
  • 1-1/4 cups dry couscous
  • 2 cups vegetable broth
  • 1/8 teaspoon ground black pepper
  • Fresh parsley, finely chopped


  1. Over medium heat, in a large saucepan with half of the extra virgin olive oil, sautè the garlic until golden.
  2. Add the peppers and toss for 2 minutes.
  3. Add the leeks, carrots, zucchini, and eggplant. Cook for about 8 minutes or until they look slightly toasted.
  4. Add the couscous and toss with the vegetables for 1 minute.
  5. Pour the vegetable broth, cover and simmer on low - medium heat for 5 minutes or until the broth is completely absorbed by the couscous. Turn off the fire.
  6. Drizzle the remaining extra virgin olive oil.
  7. Sprinkle the parsley.

Here are more vegetarian dishes to choose from among our amazing recipes:

7 Days of Vegetarian Dinners

Spicy Southwestern Vegetarian Burger

Vegetarian White Bean Cassoulet

Mexican Style Vegetarian Loaf

13 Great Things About Going Vegetarian

Risotto with Broccoli Rabe, Ricotta, & Toasted Zucchini

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