Vegetable Couscous

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 entree servings
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2 tablespoon extra-virgin olive oil

1 bay leaf, fresh or dried

1 medium onion, chopped

1/4 zucchini, diced

1/4 yellow squash, diced

Salt and pepper

1/2 cup canned pumpkin

4 cups chicken or vegetable broth

1 1/2 teaspoons ground cumin, half a palm full

1 teaspoon coriander seeds, 1 /3 palm full

2 1/4 cups couscous

1 vine ripe plum tomato, seeded and finely chopped

2 tablespoons each chopped cilantro and flat-leaf parsley

Mediterranean flat bread, for passing


  1. Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.