Couscous with Vegetables

From “The New York Times Natural Foods Cookbook”.

The food so nice they named it twice. 


  • 2 cups couscous
  • 1/2 cup water
  • 1/4 cup butter
  • 1 cup cubed carrots
  • 1 cup diced celery
  • 1 green pepper, seeded and cubed
  • 1 cup 1-inch pieces green beans
  • 1 1/2 cups shredded red cabbage
  • 1 cup tiny broccoli flowerets
  • 1 cup fresh peas
  • salt
  • 3 cups boiling vegetable broth
  • 1 cup button mushrooms
  • 2 cups drained canned chick peas


  1. Spread the couscous on a baking sheet, sprinkle with the water, and mix lightly with the fingers to moisten all grains.
  2. Place grains in a muslin lined colander over a pan of boiling water, or in a special couscous pot.
  3. Cover and steam for 20 minutes.
  4. Stir the grains and steam for 20 minutes longer.
  5. Stir in the butter.
  6. Meanwhile, put the carrots, celery, green pepper, beans, cabbage, broccoli and peas in a heavy saucepan.
  7. Add salt to taste and pour the broth over all.
  8. Cover and cook the vegetables until barely crisp tender, about 10 minutes.
  9. Add the mushrooms and chick peas and cook for 5 minutes longer.
  10. To serve, arrange the couscous in a large deep dish and pile it into a conical shape.
  11. Arrange the drained vegetables neatly around then pour some of the vegetable broth over the couscous.

Serves 6.

Posted on September 8, 2015 and filed under main course.