Vegetable couscous

Vegetable couscous

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Main dishes


Calories: 241

  1. Insert paddle in bowl.
  2. Slice garlic and chop shallot or onion into 1/2-inch dice. Place into bowl, distributing well. Add oil.
  3. Wash and cut eggplant, zucchini and carrots into 1/4-inch dice. Quarter the cherry tomatoes and set aside.
  4. Close the lid, set the power level to position 4, press the bottom heating element button and press the on/off button. Sauté onion and garlic for 3 minutes.
  5. Add carrots and stock and cook for another 7 minutes. Finally, add the eggplant, zucchini, salt and red pepper flakes and cook for another 25-30 minutes or until vegetables are softened. Stir in cherry tomatoes.
  6. Prepare the couscous separately according to package directions. Set aside until vegetables are ready.
  7. Pour couscous into a bowl and toss with vegetables. Season with salt and pepper. Or serve vegetables on top of couscous.


  • garlic clove: 1
  • shallot or small onion: 1
  • olive oil: Level 4
  • eggplant: 1 large, (about 3 1/2 cups chopped)
  • zucchini: 3 medium, (about 3 1/2 cups chopped)
  • carrot: 2 medium, (about 1 cup chopped)
  • cherry tomatoes: 10, (about 3/4 cup chopped)
  • vegetable stock or broth: 1 1/4 cup
  • salt: to taste
  • red pepper flakes: to taste
  • prepared couscous: 3 cups
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