Spicy Vegetable Couscous

Spicy Vegetable Couscous by

Chef Bruce Brown


Serves 4


      • 2 tbsp. olive oil
      • 1 cup yellow squash, diced
      • 1 cup zucchini, diced
      • 1 cup red onion, diced
      • 1 cup red pepper, seeded and diced
      • 1 cup carrots, diced
      • 2 tbsp. garlic, pressed
      • 1 tsp. each salt, black pepper, cumin, cayenne pepper
      • 1 1/2 tsp. curry powder
      • 2 cups garbanzo beans, drained
      • 2 cups green peas, drained
      • 2 cups corn kernels, drained
      • 2 1/2 cups couscous
      • 3 1/2 cups boiling water


      1. In a glass bowl, combine the couscous and boiling water. Cover and allow to stand until all water is absorbed, about five minutes.
      2. In a stock pot, warm the olive oil over medium-high heat. Sauté the onion, squash, red pepper, and carrots until softened, about three minutes. Add the pressed garlic and stir.
      3. Add the garbanzo beans, peas, and corn to the pot. Stirring to combine. Season with all five spices, stirring to coat all vegetables.
      4. Fluff the couscous with a fork and add to the sauteed vegetables, folding to incorporate. Cook until heated through.
      5. Serve immediately or allow to cool and serve as a side dish.