Vegetarian Couscous Dinner


This Sunday evening I decided to go vegetarian; much to the dismay of my hubby who loves to eat meat.  This recipe is for six people. I usually make large portions for our Sunday dinners so we can have leftover on Monday.

The following recipe is created by yours truly; inspired by my Italian heritage and my husband’s Shri Lankan roots. It has a Southern Asian focus, which took me several years to appreciate turmeric and coriander spices, more importantly how to use them. If you’ve never tried turmeric, it has a slight lemony aroma and mildly aromatic scents of ginger. I usually add this spice to plain rice. I’ll have another post on Turmeric. Let’s return to the wonderful vegetarian couscous dinner, which I hope you will enjoy. I look forward to hearing from you! 

I hope you enjoy this recipe and look forward to hearing from you!


  • Three carrots chopped into large chunks
  • Three small eggplants cut into large piecesVegetarian couscous Dinner
  • One large potato cut into large chunks
  • Eight mushrooms, chopped
  • Four cloves of garlic, chopped
  • Five tomatoes, chopped
  • Two teaspoons of curry powder.  We get ours at a local Indian store, so it is quick spicy
  • Turmeric and Coriander powders
  • Salt and pepper to taste



  • Use a large pot with a lid
  • Add a small amount of vegetable oil and add the carrots. Cook for about 3 minutes
  • Add eggplants and garlic and continue to cook for about two more minutes
  • Add one teaspoon of curry powder, stir until well blended
  • Add chopped tomatoes, salt, curry, turmeric and coriander spices.  Lower the heat, cover, and simmer for about 20 minutes or until carrots are slightly tender
  • Add potato and mushrooms, remaining curry powder and add some water or vegetable broth, if it becomes dry
  • Simmer on low heat to cook the potatoes thoroughly, about another 15 minutes
  • Adjust spices, if necessary

Serve with whole wheat couscous, Farro or Quinoa.


  • Water, broth or strained tomatoes will weaken the spices as you cook, you may need to adjust the spices.
  • If you are not cooking the eggplants right away, add a light sprinkling of lemon juice to stop the browning.