One-Pot Sicilian Couscous: A Fuss-Free Plant-Based Dinner


I think Robin Robertson must hold a record for the most vegan cookbooks produced. Today she’s launching yet another title, One-Dish Vegan Revised and Expanded Edition: 175 Soul-Satisfying Recipes for Easy and Delicious One-Pan and One-Plate Dinners. And to give you a taste of this full-color collection, Robin is sharing this One-Pot Sicilian Couscous recipe.

One-Pot Sicilian Couscous Recipe - A Plant-Based Dinner Recipe from One-Dish Vegan

This is a 2nd edition of One-Dish Vegan, one of Robin’s most popular titles, with a whole new look, updated photos, and 25 brand new recipes.

It includes a huge array of plant-based meals, including stews, chilis, casseroles, stove top sautes, stir-fries, substantial salads, pastas, and more.  Here’s just a small sampling of the recipe titles:

  • Caribbean Greens and Beans Soup
  • Chili Verde
  • Coconut Curry Noodles and Butternut Squash
  • Japanese Vegetable Curry
  • Smoky Chickpea Saladwith Mango and Avocado
  • Lime-Dressed Vermicelli with Edamame and Green Papaya
  • One-Pot Sicilian Couscous (recipe below!)

One-Pot Sicilian Couscous Recipe - A Plant-Based Dinner Recipe from One-Dish Vegan

Special Diet Notes: One-Pot Sicilian Couscous

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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One-Pot Sicilian Couscous
Prep time
Cook time
Total time
Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this Sicilian-spiced dish made with chickpeas, olives, and an assortment of vegetables.
Serves: 4 servings
  • 1 tablespoon (15 ml) olive oil or ¼ cup (60 ml) water
  • 1 onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 4 plum tomatoes, chopped or 1 (14-ounce or 400 g) can diced tomatoes, undrained
  • 1 teaspoon dried basil
  • ½ teaspoon saffron or ground turmeric
  • ¼ teaspoon paprika
  • 1½ cups (246 g) cooked chickpeas or 1 (15.5-ounce or 440 g) can chickpeas, rinsed and drained
  • 1¼ cups (219 g) uncooked Israeli (pearl) couscous
  • 2 cups (475 ml) vegetable broth
  • ¼ teaspoon red pepper flakes
  • Salt, to taste
  • 1 (12-ounce or 340 g) jar marinated artichoke hearts, drained and chopped
  • ½ cup (85 g) Kalamata olives, halved and pitted
  • 2 tablespoons (28 ml) fresh-squeezed lemon juice
  • Freshly ground black pepper, to taste
  • 2 tablespoons minced fresh (8 g) parsley or (5 g) basil
  1. Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables.
  2. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes.
  3. Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed.
  4. Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving.
  5. Fluff the couscous with a fork. Sprinkle with parsley or basil and serve hot.
This recipe is reprinted with permissions from One-Dish Vegan Revised and Expanded Edition by Robin Robertson.

Key Pantry Supplies: One-Pot Sicilian Couscous

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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