Tangy vegetable couscous

Tangy vegetable couscous


1 person made this

About this recipe: When you want something quick and easy to make, this is perfect and uses ingredients you probably already have! A tantalising treat for two using a mix of couscous and vegetables with a tangy twist.

Wynter-Raine Aberdeenshire, Scotland, UK

Serves: 2 

  • 265g couscous
  • 1 vegetable stock cube
  • 3 different coloured peppers, sliced
  • 150g frozen peas
  • 4 soft, stoneless prunes, chopped
  • 6 soft dried apricots, chopped

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Rinse the couscous and place in a heatproof dish with the stock cube, chopped apricots and prunes
  2. Cover the couscous with enough freshly boiled water, to about 1cm above the couscous, stir round and leave it to absorb the liquid for 10 minutes (or per packet instructions).
  3. Meanwhile, place the peppers and peas in a pan of boiling water for 5 minutes (or until the couscous is ready) - you could add another half a stock cube here if desired.
  4. Drain the vegetables, mix in with the couscous, serve and enjoy.

Serving suggestion

Nice served with a few leaves of chopped fresh parsley.


Use a 'Kallo' organic vegetable stock cube (Vegetarian Society Approved) to ensure the dish is suitable for a vegan diet.


Simply adapt the measurements to suit the number of diners!

Recently viewed

Reviews (0)

Write a review

Click on stars to rate