Bean and Vegetable Couscous

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 374.7
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 505.8 mg
  • Total Carbs: 65.8 g
  • Dietary Fiber: 8.5 g
  • Protein: 32.3 g

View full nutritional breakdown of Bean and Vegetable Couscous calories by ingredient
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Number of Servings: 8


    1 Tbsp Oil
    2 Medium Carrots, shredded
    1 Medium Onion, chopped
    1 14-oz can Diced Canned Tomatoes, liquids reserved
    1 15-oz can Chickpeas (or black beans, white beans, etc), drained and rinsed
    1 Cup Chicken broth (or Vegetable Broth)
    1 Cup Couscous
    Cheese, if you want (not calculated)


Heat oil in a saucepan with a tight-fitting lid. Add the carrot and onion and saute over medium heat until soft and golden, the longer the better. Add the garlic, tomatoes, and beans. Saute, stirring gently, until everything is heated through. Add the stock, push the veggies to the sides, and bring the liquids to a full boil. Turn off the heat, add the couscous, stir once quickly, and cover tightly.

Let the pot stand, covered, at room temperature for 10 minutes to absorb the liquids and flavors. Fluff with a fork and serve warm.

Can add cheese (feta is good) if you want.

Serving Size: Makes 8 1-Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JOANNE222.

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