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Andalusian Couscous with Vegetables

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


  • 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


  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