Indian Couscous Recipe

Recipe Category: Indian

Indian Couscous Recipe


Makes 5 :Servings

Prep: 10 minutes

Cooking Time: 25 minutes

Serving size 3/4 cup

Calories 205 Protein 6 g Carbohydrates 32 g Fat 6 g Fiber 3 g Sugar 3 g Sodium 12 mg

  • 2 tablespoons olive oil
  • 1/2 cup diced white or red onion
  • 1 Hatch green chili (not jalapeno), chopped (optional) (if you cannot find it fresh, use 1 Hatch chili from a can; as a last resort, substitute canned or jarred jalapeno slices)
  • 1 teaspoon ground cumin
  • 1/3 cup diced carrots
  • 1 cup whole wheat couscous
  • 11/2 cups no-salt-added vegetable broth
  • 1/2 cup frozen peas
  • 1/2 cup chopped fresh cilantro
  • garnish: sliced green onions


  1. Set a large nonstick skillet over medium heat and add the olive oil
  2. Once the oil is warm, add the onion and chili (if using)
  3. Cook until the onion has turned translucent and started to brown and the chili is soft, 3 to 5 minutes
  4. Add the cumin and cook for 1 minute, stirring continuously
  5. Add the carrots and cook until they soften, about 4 minutes
  6. Reduce the heat if the carrots or onion begins to burn
  7. Add the couscous to the skillet and toast it with the veggies until it is fragrant, 2 to 3 minutes
  8. Pour in the broth, bring it to a simmer, then turn off the heat, cover, and let sit until the couscous has absorbed all the liquid, 6 to 8 minutes
  9. Fluff the couscous with a fork
  10. Fold in the peas and cilantro and cover the skillet to allow the steam to thaw the peas, 2 to 3 minutes
  11. Garnish and enjoy

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