Summer Vegetable Couscous

Adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

summer vegetable couscous

Vegetable Couscous is a summery version of the all-time classic:

We make it light and summery by using quick-cooking and fragrant light summer vegetables, like fennel, artichokes, zucchini, tomatoes.

Would you like to make summer vegetable couscous into a main course?

Scroll down to the bottom for instructions.

Couscous is traditionally made in a Couscoussier:

A deep narrowish pot filled two-thirds with water, and a top part with a perforated bottom where the couscous grain go and gets all permeated with the steam.

But you know what? I always fear these added steps, albeit simple, would act as a deterrent. With my much-simplified just-about-perfect method, you might make couscous more often. And not just for the larder couscous dish, but also for a simple side dish, or a base for couscous bowl.



Couscous vegetable mixture:

  • 3 large leeks, cut across, then in 1 inch segment
  • 3 large beefsteak tomatoes, or 6 large plum tomatoes, cut in wedges
  • 2 cups frozen artichoke bottoms (settle for canned), sliced
  • 6 thin zucchini, unpeeled and cut in cubes
  • 1 large fennel head, thinly sliced
  • 2 pouches Mushroom Medley Levana Nourishments
  • 1/3 cup olive oil
  • 2 tablespoons paprika
  • Salt and pepper to taste
  • 3 cups water

Couscous grain:

  • 3 cups couscous
  • 3 cups boiling water
  • 1/4 cup vegetable oil
  • Salt and pepper to taste


Bring all vegetable mixture ingredients to a boil in a wide heavy pot.

Reduce the flame to medium and cook, covered, 20 minutes. Transfer the vegetable to a platter with a slotted spoon, and check the liquids in the pot. If you have about 3 cups left in the pot, the liquid is at the right texture. If you have too much liquid, reduce it on high temperature, uncovered, just a few minutes, until you end up with about 3 cups liquid.

While the dish is cooking, prepare the couscous grain:

Place the grain in a stainless steel bowl with the water, oil, salt and pepper, and mix thoroughly. Immediately cover very tightly with 2 layers of foil. Let the mixture rest 15 minutes, then fluff it with 2 forks until the grains are separated.

To serve: Pour the couscous grain in the bottom of a platter. Pour some of the cooking broth evenly on the grain, only as much as the grain will absorb. Don’t allow a mushy or soupy look. Arrange the vegetables over the grain. Pass any remaining broth in a gravy boat. Serve with harissa on the side

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