5 from 11 votes

Golden Mozzarella & Veggie Couscous + Gousto Review

Giant couscous, also know as 'Israeli couscous' is mixed with warm roasted vegetables, fresh basil & a punchy garlic dressing for a super tasty meal.
Course Main
Cuisine Mediterranean
Keyword aubergine, couscous, fried mozzarella, mozzarella, red onion, root vegetable, vegetarian
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 2
Author Gousto


  • 125 g 1 ball fresh mozzarella
  • 150 g Israeli couscous
  • 1 vegetable stock cubes
  • 10 g fresh basil
  • 1 tbsp cornflour
  • 1 garlic
  • 1 aubergine
  • 30 panko breadcrumbs
  • 1 red onion
  • 1 to mato
  • 1 tsp French Dijon mustard
  • 1 British free range egg
  • 2 tbsp white wine vinegar
  • ½ tsp sugar
  • 2 tbsp olive oil
  • Extra olive oil for drizzling
  • 2 tbsp vegetable oil
  • salt & pepper


  1. Preheat the oven to 220ºC/ 200ºC (fan)/ 425ºF/ Gas 7.
  2. Boil kettle.
  3. Cut the mozzarella in half (like you would a burger bun).
  4. Pat dry with kitchen paper, then set aside.
  5. Cut the aubergine in half lengthways then chop into thick slices.
  6. Cut the tomato into wedges.
  7. Peel and cut the red onion into quarters.
  8. Add the aubergine, red onion and tomato to a baking tray (use tin foil to avoid mess!)
  9. Drizzle with olive oil and season generously with salt and pepper.
  10. Put them in the oven for 25 minutes of until the vegetables are tender and coloured.
  11. Meanwhile dissolve the stock cube in a pot with 600ml boiled water, then bring to the boil over a high heat.
  12. Add the couscous and cook for 5 – 8 minutes or until cooked with a slight bite.
  13. Drain and leave to cool.
  14. Meanwhile, peel and finely chop (or grate) the garlic.
  15. Combine the garlic, Dijon, vinegar, ½ tsp sugar and 2 tbsp olive oil.
  16. Season generously with salt and pepper and mix, this is your dressing.
  17. Chop the basil finely, including the stalks.
  18. Add the breadcrumbs to one plate, cornflour to another and beat the egg in a shallow dish.
  19. Coat the mozzarella discs in the cornflour first, then the egg, then the breadcrumbs.
  20. Coat the mozzarella for a second time in the egg, then the breadcrumbs coating every side completely.
  21. Heat a pan with 2 tbsp vegetable oil.
  22. Once hot, add the breaded mozzarella and cook over a high heat on each side for 30 – 60 seconds until starting to turn golden.
  23. Combine the roasted vegetables with the drained couscous, dressing and chopped basil.
  24. Serve the crispy mozzarella over the couscous.