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close up of bowl holding Vegetable Couscous

Vegetable Couscous Recipe

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: healthy, quick and easy
  • Method: stove top
  • Cuisine: Mediterranean
  • Diet: Vegetarian


Looking for a fresh, healthy and fabulous side dish? Well, you’ve come to the right place! This Vegetable Couscous is full of vibrant flavors and textures. Nutty couscous is tossed together with fresh spinach, green peas, mushrooms, onions, jicama and mozzarella – then served with a bright Dill Vinaigrette. Yum!



Dill Vinaigrette

  • 2 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon chopped garlic
  • 1 tablespoon chopped fresh dill
  • Kosher salt, to taste

Vegetable Couscous

  • 3/4 cup couscous
  • 1 1/8 cups chicken broth
  • 1 cup sliced fresh baby spinach
  • 1/2 cup sliced mushrooms, large slices cut in half
  • 1/3 cup fresh or frozen green peas, thawed and drained
  • 1/4 cup chopped jicama
  • 2 1/2 tablespoons toasted pine nuts
  • 2 large green onions, chopped (white, light green and some of the dark green portion)
  • 2 ounces mozzarella cheese, chopped
  • Kosher salt, to taste
  • Fresh ground pepper, to taste


Dill Vinaigrette

  1. In a jar with a tight fitting lid, whisk together the olive oil, lemon juice, mustard, lemon zest, cumin, garlic and dill. Season to taste with salt.
  2. Cover and let sit for at least 30 minutes, to allow the flavors to blend.

Vegetable Couscous

  1. Place couscous in a large skillet and toast over medium heat until lightly browned, around 5 minutes. Stir constantly after around 2 minutes.
  2. Add chicken broth and bring to a boil.
  3. Cover, remove from heat and let stand for 5 to 10 minutes, until the water is absorbed. Remove lid and fluff couscous with a fork.


  1. Place couscous in a large mixing bowl with spinach, mushrooms, peas, jicama, pine nuts, onions and cheese. Toss to combine.
  2. Add vinaigrette; toss until all ingredients are well coated.
  3. Season to taste with salt and pepper.


Make ahead: Vinaigrette and couscous mixture, omitting pine nuts, can be made earlier in the day and stored separately, covered, and in the refrigerator. Toss mixture, nuts and vinaigrette just before serving. I also like to brush the mushroom slices with a bit of lemon juice, to keep them from browning.

Keywords: couscous, healthy side dishes, easy salads

© A Well-Seasoned Kitchen ®