Spicy Couscous and Vegetables

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 small zucchini, halved and cut into slices

2 small red peppers, large dice

1 small eggplant, quartered and sliced

Olive oil, to taste

Salt and freshly ground black pepper

1 1/2 cups couscous

2 cups vegetable stock

1/2 teaspoon sea salt

1/2 teaspoon ground roasted cumin seeds

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/4 cup orange juice

1 tablespoon roughly chopped parsley

2 tablespoons roughly chopped cilantro

2 tablespoons olive oil

1/2 lemon, grated zest and juice


  1. Preheat oven to 375 degrees F.
  2. Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.