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Vegetable Couscous

From Our Kitchen


2½ cups couscous
2 cups vegetable stock
½ cup white wine
¾ cup fennel, core and stem discarded, diced
1 cup yellow onion, diced
1 orange bell pepper
½ cup sliced olives
½ pint grape tomatoes, halved
1 handful baby spinach
1½ tsp. garlic, minced
2½ Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. ground cumin
1 Tbsp. parsley, chopped
1 tsp. oregano, chopped
salt and pepper to taste


Heat oil in a medium-sized pot over medium-high heat. Add onions, fennel, and garlic. Cook for 6 to 7 minutes, stirring.

Add bell pepper and wine and cook for 30 seconds. Add stock and bring to a boil.

Put couscous and spinach in a large bowl. Pour boiling liquid in and cover for 7 to 8 minutes.

Fluff with a fork and let cool. Add remaining ingredients and season to taste with salt and pepper.

Serves 4