Andalusian Couscous with Vegetables | Crazy Good & Easy to Make Recipe
This Andalusian Couscous with Vegetables, known in Spain as Cuscús de verduras a la Andaluza, is one the best-tasting couscous dishes I have ever tasted. We´re talking layer upon layer of so much goodness, a recipe that´s very easy to make and it´s all done in 30 minutes.
This dish hails from the south of Spain, where the cuisine is very influenced by the Moorish kitchen, as the Moors occupied Spain between the years 711 to 1492. And let me tell you, dishes like this truly showcase the incredible history of Spain.
The vegetables I used where broccoli, red bell pepper, onion and garlic. Of course, you can mix it up and use whatever veggies you like. For the couscous, I just used the typical instant couscous that you find at your supermarket.
TIPS & TRICKS to Make this Recipe: The secret to cooking couscous is…..there is no secret! Just bring the liquid to a boil, add in the couscous, cover with a lid and remove from the heat. After 5 minutes remove the lid and fluff with a fork. It just doesn´t get an easier!
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Watch the Video Below on How to Make Andalusian Couscous with Vegetables
Andalusian Couscous with Vegetables
- 2 tbsp extra virgin olive oil 30 ml
- 1 small head broccoli
- 1 red bell pepper
- 1 onion
- 4 cloves garlic
- 15.5 oz can chickpeas 440 grams
- 1/4 cup raisins 40 grams
- 1 tsp cinnamon powder 3 grams
- 1/4 tsp saffron threads .17 grams
- 2 bay leafs
- 1 cup vegetable broth 240 ml
- 1 cup couscous 180 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
Cut the head of broccoli into bite-sized florets, rinse under cold water and pat dry, roughly chop the onion, roughly chop the red bell pepper and thinly slice the garlic
Add 1 cup vegetable broth into a small sauce pan, season with a little sea salt and heat with a medium heat
At the same time, heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
After 1 minute, add in all the chopped vegetables, mix with the olive oil, after 5 minutes and the onion is translucent, add in the can of chickpeas (drained & rinsed), the raisins, cinnamon powder and saffron, season with sea salt & black pepper and gently mix together, then add in 1/2 cup cold water and 2 bay leafs, place a lid on the pan and lower to a low heat
Once the broth comes to a boil in the sauce pan, add in 1 cup couscous, quickly mix together, then place a lid on the pan and remove from the heat, after 5 minutes remove the lid and fluff the couscous with a fork, transfer into shallow bowls
After simmering the vegetables and chickpeas for 10 minutes, remove from heat, add the mixture over the couscous and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this Recipe
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