Veggie couscous salad

Veggie couscous salad


1 person made this

About this recipe: This simple veggie couscous salad is easy to make and tastes great. I just throw a bunch of spices in and it always turns out great.


Serves: 8 

  • olive oil, to taste
  • 2 carrots, peeled and chopped
  • 2 courgettes, thinly sliced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon hot chilli pepper
  • 1 tablespoon tomato purée
  • 1 (400g) tin chickpeas, drained
  • 1 (400g) tin chopped tomatoes
  • 1 bunch spring onions, chopped
  • salt and pepper, to taste
  • 500ml vegetable stock
  • 1 pinch saffron threads
  • 500g couscous
  • 110g sultanas

Prep:10min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

  1. Drizzle some olive oil into a frying pan and add the carrots and courgettes. Add the spices and cook and stir for 8 minutes on a medium heat. Add the tomato purée, chickpeas, tomatoes, spring onions and seasoning.
  2. Meanwhile, bring 500ml vegetable stock to the boil and add a pinch of saffron. Pour the couscous into a bowl and add a drizzle of olive oil. Add the boiling vegetable stock and pour over the couscous until covered. Leave for 10 minutes until all of the stock has been absorbed and then fluff with a fork.
  3. Add the vegetables to the couscous and stir in the sultanas. Chill in the fridge for 1 hour before serving.

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