Vegetable Couscous

This is a tasty, attractive dish that is very easy to make. It's also a good party dish, because it can be made ahead and reheated in the microwave. When I make it, the specific ingredients list reflects what's hanging around in the fridge. It's a great way to use up random vegetables. You can add almost anything (tomato, eggplant, zucchini, etc.), but I would draw the line at cabbage.


  • 2 cups couscous
  • 2 cups vegetable stock (or 1 cup chicken stock mixed with one cup of water)
  • 2 Tbsp olive oil
  • 2 leeks, cleaned and diced (2 medium onions may be substituted)
  • 2 carrots, diced
  • 4 stalks celery, diced
  • 2 garlic cloves, finely minced
  • 4 bell peppers (red, yellow and/or green) in 1/4" dice
  • 1/4 cup fresh dill, chopped
  • 1/2 cup chopped almonds
  • 1 cup dried currants soaked for 10 mins in warm water and drained (optional)
  • 1 cup parsley, finely chopped
  • Procedure

    Place couscous in large (4 quart) bowl, and pour boiling stock over it. Cover and allow to stand for about 15 mins. Fluff with fork.

    Heat oil in medium skillet and sweat leeks, carrots and celery over medium heat until softened slightly. Add garlic, peppers, and dill, and sauté for another 4-5 mins. Add almonds and currants.

    Add vegetables to couscous and mix well. Before serving, mix in parsley.

    Serves 6-8.