Hearty Mixed Vegetable Couscous

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

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    305
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

Ingredients

  • Lemon icon
    Lemon
    1 (about 58 g)
  • Water icon
    Water
    300 ml (about 300 g)
  • Eggplant icon
    Eggplant
    1 (about 300 g)
  • Zucchini icon
    Zucchini
    1 (about 195 g)
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (about 150 g)
  • Red bell pepper icon
    Red bell pepper
    1 tbsp (about 9.45 g)
  • Onion icon
    Onion
    1 (about 140 g)
  • Preserved lemon icon
    Preserved lemon
    4 wedges
  • Canned chickpeas icon
    Canned chickpeas
    400 g (about 1)
  • Cilantro icon
    Cilantro
    1 head
  • Harissa icon
    Harissa
    1 tbsp (about 18 g)
  • Couscous icon
    Couscous
    200 g (about 1 ¼ cups)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Greek yogurt icon
    Greek yogurt
    1 tbsp (about 15 g)

Tools

  • 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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