RCI-SP.005.0196.001
Vegetable Couscous
Vegetable Couscous from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Serves: 4
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- onion1 smallchopped
- garlic3 clovesminced and pressed
- green bell peppers2 mediumchopped
- 1 tablespoon
- 1 cup
- 1½ cups
- tomatoes2 smallcut into wedges
Method
1
Heat the vegetable oil in a large saucepan or skillet over medium heat.
2
Add the chopped onion and minced garlic to the hot oil, stirring frequently until softened and fragrant, about 3-4 minutes.
3 minutes
3
Stir in the chopped green bell peppers and continue cooking until they begin to soften, approximately 4-5 minutes.
4 minutes
4
Add the dry couscous to the vegetables and stir constantly for 1-2 minutes to lightly toast the grains and coat them with oil.
2 minutes
5
Pour the water into the pan and bring the mixture to a boil, stirring occasionally.
2 minutes
6
Reduce the heat to low, cover the pan tightly, and let the couscous steam until all the liquid is absorbed, about 8-10 minutes.
8 minutes
7
Remove from heat and let stand covered for 2 minutes to finish steaming and fluff the couscous.
2 minutes
8
Gently fluff the couscous with a fork to separate the grains, then fold in the tomato wedges.
9
Transfer to a serving dish and serve warm, allowing the residual heat to warm the tomatoes throughout.