Potato, Pea and Couscous Hash Recipe | Vegetarian Times Skip to main content

Potato, Pea and Couscous Hash

Here's a colorful dinner hash that can be made in a snap thanks to quick-cooking couscous. If you have extra time, try this with fresh peas instead of frozen. Marinated veggies make a fine accompaniment to this dish.



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1 Tbs. olive oil
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1 large onion, chopped
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1 large green or red bell pepper, chopped
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1 ripe large tomato, halved, seeded and chopped
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1 medium clove garlic, minced
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1 tsp. paprika
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2 cups low-sodium vegetable broth
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1 ½ cups peeled diced all-purpose potatoes (½-inch pieces)
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1 cup frozen peas
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¾ tsp. salt
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1 ¼ cups uncooked couscous
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2 Tbs. chopped fresh parsley


  1. In large nonstick skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring often, until onion is softened, about 7 minutes. Add tomato, garlic and paprika and cook, stirring, 1 minute.
  2. Stir in broth, potatoes, peas and salt. Season with freshly ground pepper to taste. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
  3. Gradually stir in couscous, adding it in a stream, and parsley. Return mixture to a simmer, cover and cook (without lifting lid) 1 minute. Remove from heat and let stand, covered, 5 minutes. Gently fluff hash with fork. Wait another few minutes, then serve hot.

Nutrition Information: 

11 g
Total Fat: 
4 g
Saturated Fat: 
1 g
56 g
544 mg
7 g
4 to 5 servings