Vegetable Couscous

by on January 24, 2006
FavoriteLoadingAdd to Recipe Box

Vegetable Couscous

Last night’s dinner was a cooperative effort: D. chopped the veggies, E. opened cans and boxes, and I threw everything together on the stove. As a result, this old favorite of ours came together in record time, about 20 minutes from start to finish. While it was cooking, I threw together a salad to complete the meal.

The recipe for Vegetable Couscous is straight out of Quick Vegetarian Pleasures by Jeanne Lemlin, except that I’ve eliminated the oil and butter she uses to sauté the onion and to cook the couscous. You don’t need either, in my opinion. In a good skillet, either non-stick coated or well-seasoned, you can cook the onions over medium-high heat with a tablespoon or two of water and achieve the same results without added fat. And there’s absolutely no reason to add fat to couscous; this quick-cooking pasta will come out fluffy and moist if you use the correct amount of boiling water and just take it off the heat so that it doesn’t dry out.

For those of you who, like me, are cutting refined foods out of your diet, please feel free to serve this over a whole grain such as millet, quinoa, or brown rice. I had some leftover rice in the fridge, so that’s how I ate mine. My daughter, AKA the “Pastavore,” devoured hers with the couscous. I don’t mind her having a little refined food every now and then, as long as she’s getting plenty of veggies along with it.

Besides being tasty and quick, this recipe is dear to me for sentimental reasons: it was one of the first dishes D. cooked for me when we were dating. I was so impressed with a guy who could cook vegan! Of course, that was before we moved in together and I chased him out of the kitchen. Well, most of the time. I still let him do the chopping and washing up!

Click here for the recipe.

Never Miss a Recipe!

You'll keep up to date with new recipes and old ones you might have forgotten when you subscribe to NewsBites, the new FatFree Vegan newsletter. It's free, so sign up today!



Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

Current day month ye@r *

{ 3 comments… read them below or add one }

1 CharlieBean September 1, 2009 at 7:43 pm

I will now add raisins to EVERYTHING!

Reply

2 shirley August 30, 2012 at 10:55 am

I made this for dinner last night it was simple to make but totally delicious. It will be one of my regular go to dinners.

Reply

3 Mari K July 19, 2013 at 7:32 pm

Delicious! Thank you Susan!

Reply

Previous post:

Next post: