Vegetable Couscous: A Home-Style Recipe
Meals & sides · Makes 6 servings · Published October 22, 2026
Quick couscous absorbs hot liquid off the heat while vegetables cook separately. This version uses the small instant grain, not pearl couscous.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 1 1/2 cups instant couscous
- 1 1/2 cups vegetable broth, or package ratio
- 2 tbsp olive oil
- 1 diced onion
- 2 sliced carrots
- 1 diced zucchini
- 1 can chickpeas, 15 oz, drained
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 cup water
- Salt and lemon to taste
Method
- Cook onion and carrots in oil over medium heat 8–10 minutes. Add cumin and turmeric and stir 30 seconds.
- Add zucchini, chickpeas and 1/2 cup water. Cover and simmer 10 minutes until vegetables are tender; season to taste.
- Bring broth to a boil in another pan. Stir in couscous, cover and remove from heat for 5 minutes, following package instructions if different.
- Fluff couscous with a fork and top with vegetables. Finish with lemon and refrigerate leftovers within 2 hours.
A better result
Do not keep instant couscous boiling on the stove; it needs hydration, not prolonged simmering.
Serve it together
Serve with tahini and salad. Order vegetable couscous to add a substantial meat-free dish to a mazza meal.
Prefer it ready to serve?
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