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Vegetable Couscous


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 bay leaf, fresh or dried

  • 1 medium onion, chopped

  • 1/4 zucchini, diced

  • 1/4 yellow squash, diced

  • Salt and pepper

  • 1/2 cup canned pumpkin

  • 4 cups chicken or vegetable broth

  • 1 1/2 teaspoons ground cumin (1/2 palmful)

  • 1 teaspoon coriander seeds (1/3 palmful)

  • 2 1/4 cups couscous

  • 1 vine-ripe plum tomato, seeded and finely chopped

  • 1 tablespoon cilantro, chopped

  • 1 tablespoon flat leaf parsley, chopped

  • Mediterranean flat bread, for passing


Heat a large saucepot over medium-high heat. Add EVOO, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Sauté, stirring frequently, 7-8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil.

Add couscous to the broth, stir, cover and remove from heat. Let stand five minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay leaf from the pan. Add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter.

Serve with warm Mediterranean flat breads.