Hearty Mixed Vegetable Couscous

by

Octopus Publishing

POSTED Tue, December 11, 2018

Serves

4

Total Time

20 MINS

Calories

305

This versatile vegetable couscous would make a tasty veggie main course, lunch or side dish. Chickpeas turn this into a hearty meal that’s full of flavor.

recipe-image

    INGREDIENTS


  • Lemon icon
    Lemon

    1 (about 58 g)zest of, juice of

  • Water icon
    Water

    300 ml (about 300 g)boiling

  • Eggplant icon
    Eggplant

    1 (about 300 g)peeled, diced

  • Zucchini icon
    Zucchini

    1 (about 195 g)diced

  • Yellow bell pepper icon
    Yellow bell pepper

    1 (about 150 g)diced

  • Red bell pepper icon
    Red bell pepper

    1 tablespoon (about 9.45 g)diced

  • Onion icon
    Onion

    1 (about 140 g)coarsely chopped

  • Preserved lemon icon
    Preserved lemon

    4 wedgesrinsed, rind removed, coarsely chopped

  • Canned chickpeas icon
    Canned chickpeas

    400 g (about 1)drained, rinsed

  • Cilantro icon
    Cilantro

    1 headcoarsely chopped

  • Harissa icon
    Harissa

    1 tablespoon (about 18 g)

  • Couscous icon
    Couscous

    200 g (about 1 ¼ cups)

  • Olive oil icon
    Olive oil

    1 tablespoon (about 13.65 g)

  • Salt & pepper icon
    Salt & pepper

    1 pinch (about 0.38 g)

  • Greek yogurt icon
    Greek yogurt

    1 tablespoon (about 15 g)

    METHOD


  • 1. Add harissa, lemon, couscous and water to a clean heatproof bowl
  • 2. Stir and cover
  • 3. Let rest then fluff with a fork
  • 4. Add olive oil to a clean frying pan
  • 5. Heat - medium heat
  • 6. Add eggplant, zucchini, yellow bell pepper, red bell pepper and onion to the frying pan
  • 7. Stir in frying pan - approx 5 min, medium heat
  • 8. Add preserved lemon to the vegetables
  • 9. Transfer vegetables to heatproof bowl
  • 10. Add canned chickpeas and cilantro to the heatproof bowl
  • 11. Season with salt & pepper
  • 12. Serve with greek yogurt

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