Andalusian Couscous With Vegetables Recipe

I’m super excited to share my new fave recipe, Andalusian Couscous with Vegetables, its like the perfect blend of crunchy veggies, tender chickpeas and sweet raisins that totally transforms a boring meal into something fun and flavourful, and I promise you it’s gonna be a game changer even on your busiest days.

I love making this Andalusian Couscous With Vegetables recipe cuz its packed with nutrition and bold flavors. I use couscous, vegetable stock, olive oil, onions, garlic, bell peppers, zucchini, carrots, tomato and chickpeas.

I think cumin, smoked paprika, saffron, and raisins and almonds give it a crunchy twist. It’s hearty.

Ingredients

• Couscous: a light grain that gives you carbs and fibre for energy.
• Vegetable stock: creates a rich, warming base for our veggies and adds flavor.
• Chickpeas: packed with protein and fiber, really making the dish filling and hearty.
• Red bell pepper: brings a natural sweetness, vitamin C, and a pop of color.
• Zucchini: low cal yet full of vitamins, softening nicely when it’s cooked.
• Raisins: optional but add a subtle, natural sweet burst that balances spices.
• Slivered almonds: gives crunch along with extra healthy fats and protein.
• Fresh cilantro: used as a zesty garnish, adding a refreshing flavor twist.

Ingredient Quantities

• 1 cup couscous
• 2 cups vegetable stock (or water if you dont have stock)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 large zucchini, diced
• 2 carrots, diced
• 1 large tomato, chopped (or 2 medium tomatoes)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (if you have em, else skip)
• Salt and pepper to taste
• 1/4 cup raisins (optional but adds a nice sweet touch)
• 1/4 cup slivered almonds (optional for some crunch)
• Fresh cilantro or parsley for garnish

How to Make this

1. In a small pot, heat the vegetable stock with the saffron threads if you’re using them, then bring it to a gentle simmer.

2. Meanwhile, heat olive oil in a large pan on medium heat and add the chopped onion and minced garlic; cook them until they start to soften.

3. Add the chopped red and green bell peppers along with the diced zucchini and carrots to the pan and let it all cook for about 5-7 minutes.

4. Stir in the chopped tomato and rinsed chickpeas, then sprinkle the cumin, smoked paprika, salt, and pepper onto the vegetables.

5. If you want a sweet touch, mix in the raisins now, letting the flavours blend together for another 2 minutes.

6. In a large bowl, put the couscous and pour the hot vegetable stock over it, cover it with a lid and let it sit for 5 minutes.

7. Once the couscous has absorbed the liquid, fluff it up with a fork and gently mix in the cooked vegetables.

8. Toss in the slivered almonds if you like some extra crunch.

9. Taste the dish and add any extra salt or pepper if needed.

10. Garnish everything with some fresh chopped cilantro or parsley, then serve warm and enjoy your Andalusian Couscous with Vegetables!

Equipment Needed

1. Chef’s knife and cutting board for chopping all the vegetables
2. Measuring cups and spoons for the spices and stock
3. A small pot to heat the vegetable stock and saffron
4. A large pan to cook the onion, garlic, and other veggies
5. A large bowl with a lid to cover and let the couscous steam
6. A fork to fluff the couscous after it has absorbed the liquid
7. A wooden spoon or spatula for stirring the ingredients during cooking

FAQ

• Q: Can I substitute water for the vegetable stock?
  A: Yes, you can use water if you dont have vegetable stock, though it might lower the flavor a bit.
• Q: What should I do if I dont have saffron threads?
  A: If you dont have saffron, just skip it or use a pinch of turmeric instead. It won’t give exactly the same taste but its a good alternative.
• Q: Can I change the vegetables used in this recipe?
  A: Yeah, you can swap out some of the veggies if you like. Just be careful with the cooking times so everything cooks evenly.
• Q: Are the raisins and slivered almonds necessary?
  A: They arent necessary at all. They add a sweet and crunchy touch but leave them out if thats not your taste.
• Q: How do I store and reheat leftovers?
  A: Let the couscous cool down to room temp then store it in an airtight container. Reheat gently on the stove or in a microwave, stirring often so it heats evenly.

Andalusian Couscous With Vegetables Recipe Substitutions and Variations

• If you dont have vegetable stock, you can mix water with a bouillon cube
• Instead of saffron threads, try a pinch of turmeric or annatto powder for a similar color
• You can swap chickpeas for cannellini beans or even kidney beans if you like
• If raisins isnt your thing, dried cranberries or chopped dates work great too
• Replace slivered almonds with walnuts or pistachios for a different kind of crunch

Pro Tips

Pro tip 1: When heating up the stock, especially if you’re using saffron, let it really steep so it gives off the full flavor.
Pro tip 2: Toast your cumin and smoked paprika in the olive oil with the onion and garlic for an extra nutty taste.
Pro tip 3: Don’t overcook the veggies – keep a slight crunch so you get a nice mix of textures.
Pro tip 4: After the couscous has absorbed the stock, fluff it up really well with a fork, this helps to keep it light and separate.
Pro tip 5: Adjust the salt and pepper at the end; sometimes a pinch more can really bring all the flavors together.

Here’s a rough, human version of the recipe:

So first, heat up your vegetable stock in a small pot and if you added saffron, let it simmer for a few minutes so the colors and flavors mix in nice. While thats happening, warm up your olive oil in a big pan over medium heat. Add your chopped onion and garlic and cook them until they start to soften up.

Next, toss in your red and green bell peppers along with diced zucchini and carrots. Cook ‘em for about 5 to 7 minutes, stirring occasionally until they just start to get tender. After that, mix in the chopped tomato and chickpeas. Now sprinkle in your cumin, smoked paprika, salt, and pepper. If you’re into the idea of a sweet twist, stir in the raisins and let everything mingle together for another 2 minutes.

Meanwhile, put your couscous in a large bowl. Pour in your hot saffron-infused stock, cover the bowl with a lid, and let it sit for 5 minutes so the grains can absorb all that yummy liquid. Once done, fluff the couscous well with a fork and gently mix in all your cooked veggies. If you want some extra crunch, toss in the slivered almonds at this point.

Finally, give it a taste and add a bit more salt or pepper if needed. Top it all off with some fresh chopped cilantro or parsley and then serve it warm. Enjoy your dish!