Spain on a Fork > All Recipes > Main Dishes > Andalusian Couscous with Vegetables | Crazy Good & Easy to Make Recipe
All Recipes, Main Dishes / August 5, 2022

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.

Andalusian Couscous with Vegetables
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.

Andalusian Couscous with Vegetables
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.

Andalusian Couscous with Vegetables

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!

Andalusian Couscous with Vegetables

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make Andalusian Couscous with Vegetables

Andalusian Couscous with Vegetables
5 from 2 votes
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Andalusian Couscous with Vegetables

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. Add 1 cup vegetable broth into a small sauce pan, season with a little sea salt and heat with a medium heat

  3. At the same time, heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil

  4. 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

  5. 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

  6. 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!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

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10 Comments

  1. Susan Daniel

    5 stars
    Simple ingredients, simple preparation, but what flavor! We’re incorporating more vegetarian meals in our diet, and your recipes are always delicious!

    03 . Sep . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      04 . Sep . 2022
  2. Esperanza Gold

    Hola Desde Australia.
    I arrived in Australia from Barcelona when I was 15 , I’m really enjoying all your beautiful recipes, my mum was a great Cook but I wanted to enjoy a more up-to-date take on Spanish food which you most Delightfully provide.

    Keep them coming!

    Thanks a million.

    Esperanza 👍🏻💥🍽🍾

    11 . Aug . 2022
    • Spain on a Fork

      Happy to hear that Esperanza! Thanks for the comment 🙂 Much love

      12 . Aug . 2022
  3. Anthony Trader

    5 stars
    Just wow. Simple ingredients and preparation yield so much more than the sum of its parts. My wife was asking me to make it again before she was finished with the first bowl. Thanks Albert.

    07 . Aug . 2022
    • Spain on a Fork

      So happy to hear that!!! Thanks for the comment 🙂 much love

      08 . Aug . 2022
  4. Carmen Judith Arroyo

    Love couscous, but not the one that has tiny grain, actually nausea when I have tried it. Prefer the larger one, here in FL referred to as Israeli couscous, takes a bit longer to make but texture and flavor is superior

    05 . Aug . 2022
    • Spain on a Fork

      That type of couscous is not consumed in Spain, but I am sure it is really good and can be used to make this recipe! Much love 🙂

      05 . Aug . 2022
  5. Ramya

    cant wait to make this soon for me can i skip red bell pepper as am not a big fan of red bell pepper i never had andalusian couscous with vegetables before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    05 . Aug . 2022
    • Spain on a Fork

      Sounds great Ramya!!! Thanks for the comment 🙂 Much love

      05 . Aug . 2022

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