Spicy Vegetable Couscous
Submitted by Liser
Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
25 minThis is the weeknight dinner that comes together faster than you can order takeout.
Diced summer squash, zucchini, and red onion get a quick sauté with garlic, then chickpeas and a trio of warm spices join the pan: cumin, curry powder, and red pepper flakes. Fold in fluffy couscous cooked in chicken broth and let everything heat through until the spices coat every grain.
Finish with a shower of fresh parsley and dinner is done. Twenty-five minutes, one skillet, and a meal that’s satisfying enough to stand on its own.
Variations
- Swap the chicken broth for vegetable stock to make it fully vegetarian.
- Stir in a handful of golden raisins or dried apricots for a North African-inspired twist.
- Top with crumbled feta or a drizzle of tahini for extra richness.
Kitchen Tips
- Cook the couscous ahead of time so it’s ready to fold in when the vegetables are done.
- Don’t overcook the squash and zucchini. You want them tender with a little bite, not mushy.
Ingredients
Directions
Heat oil in a large skillet, and sauté squash, zucchini, red onion, and garlic for 5 min.
Stir in garbanzos and spices.
Then gently stir in the cooked couscous.
Cook until hot, about 8 min.
Garnish with parsley before serving.
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