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Vegetable Couscous Calories
Vegetable couscous is high in fiber, vitamins, and minerals, low in fat, and filling.
CALORIES
GI
POTASSIUM
FIBER
Vegetable Couscous Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
21.5g
· 79%
Protein
3.3g
· 12%
Fat
1g
· 9%
Fiber
2.8g
Vegetable Couscous Vitamins & Minerals
Vitamins
B1
0.09mg · 8% DV
Vitamin C
7mg · 8% DV
Vitamin K
7µg · 6% DV
Vitamin A
45µg · 5% DV
Minerals
Iron
1mg · 6% DV
Selenium
2.5µg · 5% DV
Phosphorus
38mg · 5% DV
Magnesium
13mg · 3% DV
Vegetable Couscous Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Vegetable Couscous Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Vegetable Couscous Contain Allergens?
Contains these allergens:
Which Diets Is Vegetable Couscous Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Vegetable Couscous Fat Profile
SATURATED
0.18g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Foods Similar to Vegetable Couscous
Vegetable Couscous — Frequently Asked Questions
How can I keep vegetable couscous from turning mushy?
Use just enough hot water or stock, cover it, and let it steam undisturbed before fluffing with a fork. Avoid over-stirring, which can break up the grains and make the texture sticky.
What protein foods pair well with vegetable couscous?
Chickpeas, lentils, beans, tofu, chicken, fish, or a yogurt-based side can make it a more satisfying meal. Lemon and fresh herbs work especially well with plant-based protein additions.
How does vegetable couscous compare with bulgur?
Couscous is usually quicker to prepare and has a softer, lighter texture, while bulgur is chewier and more distinctly grain-like. Bulgur often has more of a whole-grain character, whereas vegetable couscous is particularly convenient for quick warm meals and salads.
Is vegetable couscous better before or after a workout?
A moderately sized, lightly dressed serving can work before exercise as a carbohydrate-containing meal that is usually easy to eat. After training, pair it with a protein food such as yogurt, eggs, legumes, chicken, or tofu to support recovery.
Can I eat vegetable couscous at night?
Yes, vegetable couscous can fit into an evening meal. If late meals trigger reflux or discomfort for you, keep the portion moderate and avoid very spicy or rich sauces.
Does the vegetable content make vegetable couscous low in carbs?
No. Vegetables add volume, flavor, and nutrients, but couscous is still a grain-based food and contains carbohydrates. For a lower-carbohydrate plate, use less couscous and add more non-starchy vegetables and protein.
How long does cooked vegetable couscous last in the fridge?
Cool it promptly, store it in a sealed container, and use it within about 3 to 4 days. Do not leave it at room temperature for extended periods, and reheat leftovers until thoroughly hot.
Can vegetable couscous be frozen?
Yes, it can be frozen in airtight portions, although the vegetables may become softer after thawing. For better results, thaw it in the refrigerator and reheat it gently in a pan with a small splash of water.
What does adding lemon to vegetable couscous do?
Lemon brightens the mild flavor of couscous and complements vegetables and herbs. When the meal includes chickpeas or lentils, its vitamin C can also help support absorption of iron from plant foods.
Should people with coeliac disease avoid vegetable couscous?
Yes. Traditional couscous is generally made from wheat semolina and contains gluten, so it is not suitable for coeliac disease. Choose a clearly labelled gluten-free alternative made from rice, corn, quinoa, or another suitable grain, while considering cross-contact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.