Vegetable Couscous

Servings 3

I just got back from a 2.5 week trip to Indonesia and Malaysia so my jet lag is in full force. To say I didn’t have the energy to cook is a huge understatement and I was trying to think of something that was quick and easy. I remember my fiance (who is currently in Australia) made a warm couscous and avocado salad a while back and that inspired me to make something similar for dinner.


1 cup couscous (uncooked)

2 Zucchinis

1/2 cup Cherry Tomatoes

1/4 Grilled Sunflower Seeds

1/4 cup bell pepper

1 small red onion

1 1/4 cups water

2 1/2 teaspoons olive oil

dash garlic powder

dash pepper

4 cloves of garlic


Bake 4 cloves of garlic at 375 F for 25 minutes.

Bake red onion (diced) at 375 F for 15-20 minutes.

Slice zucchini lengthwise then cut small cubes.

Slice bell pepper in long strips then cut into small cubes.

Put on a baking sheet and broil for about 8 minutes with a light layer of olive oil (1/2 teaspoon), garlic powder and pepper.

Add sliced cherry tomatoes to the baking sheet and broil for 2 minutes.

Add sunflower seeds to the baking sheet and broil for 2 minutes.

Meanwhile, bring water and olive oil (2 teaspoons) to a boil.

Add couscous, stir, cover then remove from heat (5 minutes).

Fluff couscous with a fork.

Combine the vegetables, cooked couscous and garlic (dice after it has been baked) together and serve. It can be eaten warm or cold.

I did not make a dressing for this as I boiled the water with olive oil and also broiled the vegetables with a little bit of olive oil.




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