Loaded Veggie Couscous

This good, loaded veggie couscous is an good side for any day of the week. Mix up the veggies to make it how you like it.

This is a sponsored post written by us on behalf of Campbell's Soup Company for IZEA. All opinions are 100% ours.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Veggie Loaded CousCous

One of our favorite side dishes to serve our family is cous cous. It is a fun shape, it tastes great, and is adaptable– but it can be a little lackluster made traditionally. We found a great new trick for making solid flavorful cous cous every time- and it all involves how we boil it!

Our secret? We cook all of our veggies in the pan first to bring out a rich, caramel flavor- then we add some @SwansonBroths, instead of water, and boil our cous cous in the stock for extra flavor!

Such a brilliant idea, right? Swanson makes it easy to add more flavor to your dishes by swapping broth for water! When boiling rice, potatoes, cous cous, pasta or other dishes, it is easy to add extra flavor by using broth- with no extra steps.

Kitchen notes

Use Fresh, Seasonal Vegetables. Opt for a variety of fresh, colorful vegetables like bell peppers, zucchini, cherry tomatoes, and carrots to enhance flavor and nutritional value.

Roast or Sauté Vegetables for Depth. Roasting or sautéing the veggies before adding them to the couscous brings out their natural sweetness and adds a good caramelized flavor.

Fluff the Couscous with a Fork. Once cooked, gently fluff the couscous with a fork to keep it light and airy, avoiding clumps.

Add Aromatics to the Cooking Liquid. Cook the couscous in vegetable broth or water infused with garlic, onions, or herbs to infuse it with extra flavor.

Incorporate Herbs and Spices. Fresh herbs like parsley, cilantro, or mint and spices such as cumin, paprika, or turmeric elevate the dish with bold flavors.

Toss in Dried Fruits or Nuts. Adding raisins, dried apricots, almonds, or pine nuts provides a delightful contrast of textures and flavors.

Don't Overcook the Veggies. Keep the vegetables slightly crisp to preserve their natural texture and prevent them from becoming mushy.

Balance with a Citrus Element. A squeeze of lemon or lime juice brightens the dish and ties all the flavors together.

Layer Ingredients Strategically. Mix the couscous and veggies before serving to maintain a vibrant presentation and prevent sogginess.

Experiment with Protein Additions. Chickpeas, tofu, or grilled meat can turn the couscous into a more filling main dish while maintaining the veggie-forward theme.

Add a Creamy Component. A dollop of yogurt or a drizzle of tahini can add a creamy, tangy element to balance the flavors.

Serve Warm or Cold. Couscous loaded with veggies tastes great either warm as a comforting side or cold as a refreshing salad.

A few answers

Can we use whole wheat couscous for this recipe?

Yes, whole wheat couscous is a great choice for added fiber and a nuttier flavor. It cooks similarly to regular couscous.

What vegetables work best for this dish?

Bell peppers, zucchini, cherry tomatoes, carrots, eggplant, and broccoli are excellent choices. You can also use frozen veggies if fresh ones aren't available.

How do we prevent couscous from clumping?

Use the correct water-to-couscous ratio (1:1), let it sit covered after adding hot liquid, and fluff it with a fork before mixing with other ingredients.

Can we make this dish ahead of time?

Absolutely! It stores well in the fridge for up to 3 days. Let it cool before refrigerating, and reheat gently if serving warm.

Can we make this dish gluten-free?

Yes! Substitute couscous with a gluten-free option like quinoa, millet, or rice for a similar result.

Should we serve it hot or cold?

It's versatile! Serve warm for a comforting meal or cold as a refreshing salad.

Can we add protein to this dish?

Yes! Chickpeasgrilled chicken lambshrimp, or tofu are excellent protein additions to make it a complete meal.

Can we freeze couscous with veggies?

It's best to freeze the couscous and veggies separately if possible. Thaw and reheat gently to maintain the best texture and flavor.

How do we add a tangy flavor?

Include a splash of lemon juice, a drizzle of balsamic vinegar, or crumbled feta cheese for a tangy twist.

What to Enjoy with CousCous

Grilled Lemon Herb Chicken. The zesty and savory flavors of grilled chicken perfectly complement the fresh and vibrant taste of veggie couscous.

Spiced Lamb Skewers. Juicy lamb skewers add a touch of richness and warmth, balancing the light and herby couscous.

Roasted Eggplant with Tahini Drizzle. The creamy tahini and smoky roasted eggplant enhance the Mediterranean feel of the couscous.

Pan-Seared Salmon. The flaky, buttery texture of salmon pairs beautifully with the fluffy and flavorful couscous.

Hummus and Pita Bread. Creamy hummus and warm pita provide a hearty and satisfying contrast to the light couscous.

Greek Salad. The crisp veggies and tangy feta cheese in Greek salad harmonize with the couscous for a refreshing meal.

Stuffed Bell Peppers. Loaded veggie couscous can even double as the filling for roasted bell peppers, creating a wholesome dish.

Falafel with Yogurt Sauce. Crispy falafel adds crunch, and a tangy yogurt sauce ties it all together with the couscous.

Grilled Shrimp with Garlic Butter. The succulent shrimp brings a touch of indulgence to the light and veggie-filled couscous.

And find more good Campbell's recipes to keep your fall good!

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Ingredients

• 2 tbsp olive oil
• 1 ½ cups mushrooms, chopped
• 1 cup zucchini, chopped
• 1 cup cherry tomatoes
• 1 onion, minced
• ⅛ tsp cinnamon
• ½ tsp cumin
• ¼ tsp turmeric
• 1 tsp sea salt
• ¼ tsp fresh cracked black pepper
• 1 ½ cups vegetable broth
• 1 ½ cup couscous
• Basil, chopped (garnish)

Method

1. Heat the oil in a large pan over medium heat.
2. Add the mushrooms, zucchini, and onion, sauté about 5 minutes until the mushrooms start browning.
3. Add the cherry tomatoes and cook another few minutes until they start to soften.
4. Add the spices and sea salt, sauté about 1 minute until fragrant.
5. Add the vegetable broth and stir to combine.
6. Bring the mixture to a boil then add the couscous.
7. Cover and let simmer on low for 6-10 minutes or until the couscous can be flaked with a fork.
8. Top with basil or your favorite fresh herbs. Enjoy!