Speedy Mediterranean Vegetable Couscous

Speedy Mediterranean Vegetable Couscous

After buying ready prepared dried Mediterranean Vegetable Couscous for a while I realised that it was a piece of cake to make my own and far more economical and nutritious.  It was also a way of getting my family more interested in eating their pan fried salmon steaks which for years they’d had with boiled new potatoes and vegetables. 

Now I serve them with Sweet Chilli Dipping Sauce and this Speedy Mediterranean Vegetable Couscous which goes down a treat.  No more bored faces!  You can of course serve this side dish with any meat or fish of your own choice.

Fry the vegetables while the couscous is “cooking”.

Once you’ve tried my Couscous you might like these vegetable dishes:

Simple Ratatouille

Mediterranean Roasted Vegetables

Vegetable Dhal Curry

Crispy Coated Roast Potatoes

Roast Aubergines with Yogurt & Harissa

4.84 from 6 votes

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Speedy Mediterranean Vegetable Couscous

A speedy one pan wonder of a side dish - Mediterranean vegetables and couscous, a very tasty combination.

Keyword couscous, Mediterranean, side dish, vegetables

Servings 4

Author Camilla

Ingredients

• 200 g / 9oz Couscous
• 275 ml / 10floz Vegetable/chicken stock or water
• 2 tbsp Extra virgin olive oil
• 1 Garlic clove crushed
• 1 Red onion finely chopped
• Large handful button mushrooms quartered
• Large handful cherry tomatoes halved
• 1 green pepper diced
• Freshly ground pepper

Instructions

1. Soften the onion and garlic for 5 minutes on a low heat, stirring regularly.
2. Make up the couscous by pouring on the boiling hot stock and leaving covered for 5 minutes.
3. Add the mushrooms, tomatoes and green pepper and fry stirring continually until the mushroom start to colour – about 5 minutes.
4. Fluff the couscous with a fork and add to the vegetables, mixing well.
5. Season and serve with meat or fish.

Recipe Notes

This dish is equally good using courgettes, aubergine, red peppers or whatever suitable vegetables you have in your fridge and the quantities really are up to you. I make this dish regularly with whatever I have available on the day.