Spanish Couscous and Vegetable Skillet

Make this vegan meal for your next meatless Monday! It's packed with tons of fresh ingredients like portobello mushrooms, sweet peppers, and Swiss chard, plus couscous and cannellini beans, so you won't go to bed hungry later.

Spanish Couscous and Vegetable Skillet
Hands On Time:
25 mins
Total Time:
25 mins
5 1/2 cups


  • 1 tablespoon olive oil

  • 1 ¼ cup chopped fresh portobello mushroom

  • 1 cup chopped onion

  • 1 cup chopped green sweet pepper

  • 2 cloves garlic, minced

  • 2 teaspoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 14.5 ounce can no-salt-added fire-roasted diced tomatoes, undrained

  • ¾ cup vegetable broth

  • 2 cup chopped Swiss chard leaves

  • 1 15 ounce can reduced-sodium cannellini (white kidney) beans, rinsed and drained

  • ½ cup whole grain couscous

  • cup sliced pitted green olives

  • ¼ cup chopped toasted almonds


  1. In a 12-inch skillet heat oil over medium heat. Add next nine ingredients (through black pepper). Cook 5 minutes or until vegetables are tender, stirring occasionally.

  2. Add tomatoes and broth. Bring to boiling. Stir in chard, beans, couscous, and olives. Return to boiling; remove from heat. Let stand, covered, 5 minutes or until couscous is tender. Serve topped with almonds.

Nutrition Facts (per serving)

300 Calories
10g Fat
43g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 300
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Sodium 678mg 29%
Total Carbohydrate 43g 16%
Total Sugars 7g
Protein 12g
Vitamin C 38.8mg 194%
Calcium 120mg 9%
Iron 3.7mg 21%
Potassium 398mg 8%
Folate, total 25.6mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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