Andalusian Couscous with Vegetables

This Andalusian Couscous with Vegetables, known in Spain as Cuscús de verduras a la Andaluza, is one of the best-tasting couscous dishes I have ever tasted.

We are 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 is from the southern part of Spain and showcases the incredible history of this country.

Therefore it is mixed with Spanish culture and is served in many restaurant as traditional Spanish food.

The ingredients are plant based and the dish is incredible for vegetarians.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Chop the vegetables evenly and fluff the couscous before folding them in. For a simpler side without the vegetable mixture, make saffron couscous.

How to Make Andalusian Couscous with Vegetables

1. Broccoli florets should be cut into bite-sized pieces, rinsed under cold water, dried, onion finely chopped, red bell pepper finely chopped and garlic thinly sliced.
2. Using a small saucepan, heat 1 cup of vegetable broth and season it with sea salt.
3. Meanwhile, heat a large fry pan over medium heat and add two tablespoons of extra virgin olive oil.
4. Add-in all the chopped vegetables after 1 minute and mix with the olive oil.
5. After 5 minutes and when 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.
6. Add-in half a cup of cold water and 2 bay leaves, place a lid on the pan and lower to a low heat.
7. Add in 1 cup couscous once the broth comes to a boil in the sauce pan and quickly mix together, then put the lid on the pan and remove it from the heat; remove the lid and fluff the couscous after 5 minutes. Then transfer it to a shallow bowl.
8. Let the vegetables and chickpeas simmering for 10 minutes; then remove from heat, add the mixture over the couscous and sprinkle with finely chopped parsley. Bon appetite!


Serve it warm on its own or alongside chickpea and spinach skillet. The skillet broth also works as a spoon-over sauce for the couscous.