Couscous with vegetables

    35 min

    A tasty and filling combination of couscous and vegetables suitable for vegans. Great for using up vegetable leftovers in the fridge.

    5 people made this

    Serves: 4 

    • 250g couscous
    • 250ml vegetable stock
    • 3 tablespoons olive oil
    • 1 garlic clove, minced
    • 1 cucumber, diced
    • 250g celery, thinly sliced
    • 2 peppers, diced
    • 3 tablespoons lemon juice
    • 1 pinch ground allspice
    • 1 pinch cayenne pepper
    • 1 pinch curry powder
    • salt and pepper to taste
    • 3 tablespoons fresh herbs, chopped
    • 400g cherry tomatoes, halved

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Combine the stock and couscous in a saucepan and bring to the boil. Remove, cover and set aside to cook.
    2. In a large frying pan, heat the olive oil and fry the garlic for a minute, then add cucumber, celery and peppers. Cook and stir for a few minutes until soft.
    3. Combine the couscous with the vegetables and season with lemon juice, spices and herbs. Just before serving, stir in the cherry tomatoes.


    If the couscous is too dry, add a little more olive oil or vegetable stock.

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