Easy Couscous Recipe with Vegetables and Black Beans

Easy Couscous with stir-fried vegetables and black beans. Simple couscous recipes for any meal.

5 from 5 votes

Easy Couscous Recipe with Vegetables and Black Beans

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.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: North Africa

Diet: Vegan, Vegetarian

Servings:

Calories: 299kcal

Author: Kushi

Equipment

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