Hearty Mixed Vegetable Couscous

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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 updated Oct 30, 2019


  • Lemon icon
    x 1 (about 58g)
  • Water icon
    300ml (300ml)
  • Eggplant icon
    x 1 (about 300g)
  • Zucchini icon
    x 1 (about 195g)
  • Yellow bell pepper icon
    Yellow bell pepper
    x 1 (about 150g)
  • Red bell pepper icon
    Red bell pepper
    1 tbsp (about 1)
  • Onion icon
    x 1 (about 140g)
  • Preserved lemon icon
    Preserved lemon
    4 wedges
  • Canned chickpeas icon
    Canned chickpeas
    x 1 (about 400g)
  • Cilantro icon
    1 head
  • Harissa icon
    1 tbsp (18g)
  • Couscous icon
    200g (about 1¼ cups)
  • Olive oil icon
    Olive oil
    1 tbsp (about 15ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Greek yogurt icon
    Greek yogurt
    1 tbsp (about 15g)


  • kCook icon Stove
  • kCook icon Heatproof bowl
  • kCook icon Frying pan

Step preview

  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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