Vegetable Couscous

3.9 of 5 (178)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 219.6
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.4 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.5 g

View full nutritional breakdown of Vegetable Couscous calories by ingredient

This is a Recipe (what's this)


Fluffy dish will tickle your taste buds. Fluffy dish will tickle your taste buds.


    • 1 small onion, chopped
    • 3 cloves garlic, minced and pressed
    • 2 medium green bell peppers, chopped
    • 1 tablespoon olive oil
    • 1 cup dry couscous
    • 1 1/2 cups water
    • 2 small tomatoes, cut into wedges


1. Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan.

2. In the center of the skillet, pour in the couscous. Add the water to the couscous, stirring gently. Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.

3. Add a little water and cook longer, if needed. Couscous should be light and fluffy.

Serves 4.

Reprinted with permission by Public Health – Seattle & King County

TAGS:  Side Items |

Member Ratings For This Recipe

  • no profile photo

    39 of 40 people found this review helpful
    When i make this, i add chopped mushrooms and toasted nuts, either almonds or walnuts. i also allow sprinkling of either goat cheese or feta reduced fat cheese. it really taste awesome with some fresh cut parsley sprinkiled on top. I am lucky to be able to buy whole grain couscous in bulk. - 2/20/09

  • no profile photo

    34 of 34 people found this review helpful
    After cooking vegetables I toast the couscous until I get a nuty aroma then I add warm vegetable broth instead of water. - 10/7/08

  • no profile photo

    Very Good
    31 of 31 people found this review helpful
    Replace the couscous with quinoa for more protein (and a complete protein at that), fiber, and better taste (in my opinion). Delicious!!! - 3/14/08

  • no profile photo

    Very Good
    21 of 22 people found this review helpful
    subbed chicken broth for water, added rosemary, basil, thyme, oregano, and black pepper...used quinoa since I have Celiac...doubled the tomatoes and cooked them with the onions and garlic, etc. I like the griddled veggies idea too. - 3/14/08

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    18 of 19 people found this review helpful
    i will make this again, but only because we discovered that putting balsamic vinaigrette on it boosted the flavor. otherwise, it was bland, bland, bland. - 4/7/08