Vegetable couscous abounds in the supermarket in lots of flavours – try making your own nutritious version, using up veggies from the fridge.
Those packets of instant vegetable couscous are tempting, aren’t they? Here’s my take – a flavourful bowl of couscous full of flavour and fresh, nutritious vegetables. This recipe produces enough for a main meal for one with some grated cheese or nuts thrown in, or a side or snack for two. We had it as a healthy snack with some grated cheese before beginning a long journey – knowing we’d be eating junk when we stopped for a break. I’m sure it would be equally good as a side with meat, fish, falafel or grilled halloumi – yum.
I used a teaspoon of stock powder to add a bit of salt and depth of flavour. If you can’t get hold of this try soaking the couscous in hot vegetable stock, broth or bouillon. Or try using half stock, broth or bouillon and half water to decrease the salt.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 4oz/100g couscous
- 2 tomatoes
- 1 courgette
- a little cooking oil
- 1 teaspoon each garlic powder, stock powder, oregano and smoked paprika
- A handful of peas
- Place the couscous in a bowl and cover with freshly boiled water to about 2cm higher than the couscous to soak.
- Dice the courgette and tomatoes.
- Fry the courgette and tomatoes in the cooking oil, stirring frequently, until the tomato skin is bubbling.
- Stir in the garlic powder, smoked paprika, vegan stock powder and oregano and mix well.
- Mix the frozen peas in and add a little water. Cook until the peas are hot all the way through.
- Stir in the couscous.