Couscous with vegetables
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Serves:     people
Notes from Anna
  • It's so easy to pep-up couscous with bright, vibrant veg. Fast food that's good for you!


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  1. Rinse and dry the aubergine and trim off the stalk. Dice the aubergine and put it in a colander, sprinkle with a pinch of salt to draw the juices.
  2. Cook the couscous as per packet instructions. When it’s ready, fluff up the grains using a fork.
  3. Wash and dice the courgettes and halve the cherry tomatoes. Peel and dice the carrot.
  4. Peel and bash the garlic. Peel and finely chop the shallots. Wash the chilli, deseed and finely chop it.
  5. Put the oil into a large frying pan with the garlic, onion and chilli. Cook over a medium heat for 3 minutes.
  6. Add the carrots, courgettes and aubergine. Cook over a medium heat for a further 10 minutes until the vegetables are cooked but still slightly crunchy.
  7. Turn off the heat and leave the vegetables to cool slightly. Then add the cherry tomatoes.
  8. In a salad bowl mix the couscous with the vegetables. Scatter the torn basil leaves over the salad and serve.

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