The Best Italian Vegetable-Based Couscous Recipes

Couscous is a beloved dish that has found its way into many cuisines around the world, and Italy is no exception. We bring you a collection of the best Italian vegetable-based couscous recipes that celebrate the vibrant flavors and fresh ingredients of Italian cuisine.

1. Mediterranean Vegetable Couscous

This delightful Mediterranean vegetable couscous combines seasonal vegetables with aromatic herbs for a dish that is both healthy and filling. To prepare, you'll need:

• 1 cup couscous
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 1 cup cherry tomatoes, halved
• Olive oil, salt, and pepper to taste
• Fresh basil and parsley for garnish

Start by cooking the couscous in vegetable broth according to package instructions. In a separate pan, sauté the onion in olive oil until translucent, then add zucchini, bell pepper, and cherry tomatoes. Season with salt and pepper, and cook until tender. Combine the vegetables with the couscous and garnish with fresh herbs.

2. Italian Couscous with Spinach and Ricotta

This creamy couscous dish is enriched with spinach and ricotta cheese, making it a delightful main course or a side dish. Here's what you'll need:

• 1 cup couscous
• 2 cups spinach, wilted
• 1 cup ricotta cheese
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Fresh Parmesan cheese for serving
• Salt and pepper to taste

Prepare the couscous in the usual way. In a skillet, heat olive oil and sauté garlic until fragrant. Add the wilted spinach, followed by the ricotta, until warmed through. Mix the vegetables into the couscous and season with salt and pepper. Top with freshly grated Parmesan before serving.

3. Couscous Primavera

A colorful medley of vegetables shines in this Couscous Primavera recipe, perfect for showcasing the best of summer produce. Ingredients include:

• 1 cup couscous
• 2 cups vegetable broth
• 1 cup broccoli florets
• 1 cup asparagus, trimmed and cut into pieces
• 1 carrot, julienned
• 1 cup peas
• Olive oil, lemon juice, salt, and pepper to taste

Cook the couscous in vegetable broth. Blanch the broccoli, asparagus, and carrots in boiling water for a few minutes, then add the peas. Once the vegetables are tender-crisp, combine with couscous and drizzle with olive oil and lemon juice. Season to taste and serve warm.

4. Couscous with Roasted Vegetables

This hearty dish is perfect for cooler days, featuring roasted root vegetables that bring warmth and depth of flavor. Required ingredients are:

• 1 cup couscous
• 2 cups vegetable broth
• 1 sweet potato, cubed
• 1 red onion, quartered
• 2 carrots, sliced
• Olive oil, thyme, salt, and pepper

Preheat the oven to 400°F (200°C). Toss the sweet potato, red onion, and carrots with olive oil, thyme, salt, and pepper. Roast for about 25 minutes until tender. Prepare the couscous in vegetable broth, then mix in the roasted vegetables for a warming dish.

5. Couscous Salad with Grilled Eggplant

This refreshing couscous salad features grilled eggplant and is perfect for a light lunch or picnic. You'll need:

• 1 cup couscous
• 2 cups water
• 1 eggplant, sliced
• 1 bell pepper, diced
• 1 cucumber, diced
• Feta cheese, crumbled