This couscous recipe is simple and easy to make, one of the best vegetarian and vegan dishes. Couscous can be served for lunch or dinner with stir-fried vegetables and black beans—a quick, wholesome, and satisfying meal recipe.
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Recipe card
Easy Couscous Recipe with Vegetables and Black Beans
Equipment
- Pot
Ingredients
For couscous
- 1 cup Couscous
- 1 ¼ cups of water or broth
- ½ teaspoon Salt
- 1 tablespoon Olive oil
For vegetables and black beans
- 1 tablespoon Olive oil or Vegetable oil
- ½ Onion chopped lengthwise
- 2 Garlic cloves chopped lengthwise
- 1 Green chile optional
- 3 to 4 Mushrooms chopped
- ½ Bell pepper capsicum chopped lengthwise
- 1 Carrot chopped lengthwise
- 1 Celery chopped
- ¼ cup Frozen Green Peas
- ¼ cup Frozen Sweet corn
- 16 oz Black Beans 1 can
- ½ to 1 teaspoon Salt adjust to taste
- ½ to 1 teaspoon Red chili powder or Cayenne
- 1 tablespoon Lemon Juice
- Cilantro or Spring onions for garnish
Instructions
How to cook couscous?
- Bring water, salt, and olive oil to boil in a large saucepan.1 ¼ cups of water or broth, ½ teaspoon Salt, 1 tablespoon Olive oil
- Add couscous and stir. Cover the pot and switch off the flame.1 cup Couscous
- Let stand for 5 minutes.
- After 5 minutes, just fluff it with a fork to remove any clumps.
To stir-fry vegetables and black beans
- Heat oil in a pan. Add onion, garlic cloves, green chile and saute till onion becomes translucent.1 tablespoon Olive oil, ½ Onion, 2 Garlic cloves, 1 Green chile
- Add mushroom, capsicum, carrot, and celery and saute till the veggies are crisp and cooked on medium-high flame.3 to 4 Mushrooms, ½ Bell pepper, 1 Carrot chopped lengthwise, 1 Celery chopped
- Add the black beans, frozen green peas and, sweet corn, salt, red chili powder, and lemon juice and mix well. Saute for a minute.¼ cup Frozen Green Peas, ¼ cup Frozen Sweet corn, 16 oz Black Beans, ½ to 1 teaspoon Salt, ½ to 1 teaspoon Red chili powder or Cayenne, 1 tablespoon Lemon Juice
Serving suggestions
- You can either toss the stir-fried vegetables with couscous and serve or
- On a serving plate, add the couscous on one side and the veggies on the other. Serve and enjoy.Cilantro or Spring onions
Notes
- Use any vegetables and beans of your choice.
- Rinse and drain the canned beans to reduce the amount of sodium.
- The cooked couscous can be frozen for up to 3 months. Reheat in the microwave until hot just before serving.
- The ratio of couscous to water is 1: 1 ¼ cups. This works perfectly for me. If you use more water, couscous may turn sticky. Check the package instructions once before using them.
- Check out our popular quinoa salad. You can even use couscous instead of quinoa.
- Feel free to add zucchini, tomato, olives, cucumber, your favorite color, bell pepper, etc.
Nutrition
Simple couscous recipe
Couscous is one of the staple foods from North Africa. It is made from crushed and steamed durum wheat. You need less than 5 minutes to make couscous, and it can be used as a side dish or a base to make salads and stews, or simply toss it with vegetables or your favorite protein.
Ingredients
Couscous: Moroccan, Golden, Pearl and Lebanese couscous are available in stores easily. Use any one of your choice. Make sure you read package instructions for the correct cooking time.
Vegetables: Use any vegetables of your choice. In this recipe, we have used bell pepper, carrot, celery, frozen green peas, sweet corn, and some mushrooms.
Black beans: I have used canned black beans for a quick meal. If using dried beans, make sure you soak them overnight and pressure cook them before using them in the recipe.
Check out the recipe card for the complete ingredient list.
How to cook couscous?
- Bring water, salt, and olive oil to boil in a large saucepan.
- Add couscous and stir. Cover the pot and switch off the flame.
- Let stand for 5 minutes.
- After 5 minutes, just fluff it with a fork to remove any clumps.
To stir-fry vegetables and black beans
- Heat oil in a pan. Add onion, garlic cloves, green chile and saute till onion becomes translucent.
- Add mushroom, capsicum, carrot, and celery and saute till the veggies are crisp and cooked on medium-high flame.
- Add the black beans, frozen green peas and, sweet corn, salt, red chili powder, and lemon juice and mix well. Saute for a minute.
Serving suggestions
You can either toss the stir-fried vegetables with couscous and serve or
On a serving plate, add the couscous on one side and the veggies on the other. Serve and enjoy.
Tips
- Use any vegetables and beans of your choice.
- Rinse and drain the canned beans to reduce the amount of sodium.
- The cooked couscous can be frozen for up to 3 months. Reheat in the microwave until hot just before serving.
- The ratio of couscous to water is 1:1 ¼ cups. This works perfectly for me. If you use more water, couscous may turn sticky. Check the package instructions once before using them.
- Check out our popular quinoa salad. You can even use couscous instead of quinoa.
- Feel free to add zucchini, tomato, olives, cucumber, your favorite color, bell pepper, etc.
More vegan and vegetarian recipes
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Note: We originally posted this vegan couscous recipe with black beans and vegetables in July 2015. It has now been modified inJan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
padma
Very helathy and filling....also colourful..lovely share dear!!
Kushi
Thank you padma 🙂