Couscous with Stir-Fried Vegetables

Name: Couscous with Stir-Fried Vegetables
Cook time: 30 min
Total time: 30 min
Cuisine: Pan-Asian
Ingredients: couscous — 150 g; boiling water — 300 ml; salt by taste; carrot medium size — 2 pcs; chinese cabbage — 150 g; bell pepper medium size — 2 pcs; garlic — 2 clove; fresh ginger — 20 g; soy sauce — 3 tbsp; sugar — 1 tbsp; sesame oil — 1/2 tsp; medium spring onion bunch — 30 g

30 minutes

Medium

Today I would like to share with you a recipe for beautiful and delicious couscous with vegetables, cooked in the stir-fry technique.

Most often, couscous is cooked with additives appropriate for Middle Eastern cuisine. These are spices such as cinnamon, sweet dried fruits. But in this recipe, couscous has merged with Asian flavors. Its combination with soy sauce and sesame oil was a godsend for me.

Try making it this way, it is really tasty and impressive.

Side Dishes Vegetarian Pan-Asian cuisine

29.04.2025

Ingredients for 6 servings:

Base

couscous
150 g
boiling water
300 ml
salt by taste

Stir-Fried Vegetables

Recipe:

Ingredient Notes:

Couscous. This North African ingredient is a nutritious base for a dish. Couscous of any grain size will work.
The same recipe can also be used to make ptitim or bulgur, although the cooking methods will be different.
Vegetables. The set of vegetables can be changed according to your taste. In addition to the vegetables listed above, you can use mushrooms, eggplant, zucchini, green beans, and even broccoli. The main condition is to use quick cooking vegetables.
Soy sauce. Use regular soy sauce. Dark soy sauce is not suitable because of its intense flavor and color.
Sesame oil. Note that it must be toasted and have a bright characteristic flavor. Unrefined, cold-pressed sesame oil is not suitable for this recipe.
Ginger. Fresh ginger is best for this recipe. If it is not available, add 1/2 teaspoon dried ginger to the stir-fry.
Sugar. You can use regular granulated white sugar or brown sugar. There won’t be much difference in taste.

Let’s start cooking.

Cut the bell peppers and carrots into long, thick pieces. Cut the Chinese cabbage (I use only the thicker parts of the leaves from the bottom of the cabbage) into thick slices. Finely chop the garlic and ginger, and chop the spring onions (white and green parts separately).

Cook the couscous. Pour boiling water over it, add a little salt and cover with a lid. Leave until all the water is absorbed and the couscous is swollen.

Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the vegetables and stir-fry for 3 minutes.

Add the garlic, ginger and white part of the spring onions. Stir-fry for another minute. Add the soy sauce, sugar and sesame oil and stir-fry for half a minute, then remove from the heat.

Drain the couscous in a colander to remove any excess liquid, if there is any left. Add to the vegetables.

Stir and serve.

Enjoy!

This Couscous with Stir-Fried Vegetables recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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