Mediterran Veg Cous Cous

Mediterran Veg Cous Cous

I have always had a love-hate relationship with cous cous and growing up, I really hated the texture. Now that I’m a little older and wiser, I’ve found a way to make a warm cous cous salad with just the right texture and flavours that mean I can add it to the household menu. This recipe is delicate with flavours and quite basic but you can always level it up – check out the upgrade ideas at the bottom of the post!


Serves 4

1.5 cups dried cous cous

600g of assorted mediterranean vegetables (I used a prepared bag that had butternut squash, courgette, peppers and red onion)

1 can of chickpeas

200g feta (skip if you want to make this vegan)

15g fresh parsley

1 vegetable stock cube

2-3 cloves chopped garlic

1/2 tsp of cumin seeds

1/2 tsp turmeric

1 tbsp smoked paprika


Rinse the cous cous in warm water, drain and set aside. I’ve put into the dish I’ll be serving in just to make my life easier!

Heat some olive oil in a pan and add in the chopped garlic. Add in cumin seeds and temper.

Add in your mixed vegetables. I’m using this pack of mediterranean veg from the supermarket that I’d frozen previously. Sprinkle in the salt and mix well.

Dissolve a vegetable stock cube in 1/2 cup of water and add to the veg.

Add in the drained chickpeas, turmeric and smoked paprika. Combine fully and simmer for a few mins and the veg and chickpeas have absorbed all the flavour and some of the water has cooked out.

While it’s simmering, crumble your feta and chop your parsley.

Take off the heat and let it cool for a couple of minutes. Mix in the parsley while still hot.

Pour the veg over the cous cous and add in the feta cheese and parsley. Keep a little aside to top the bowls. Mix everything until well combined – make sure you get all the dry pockets of cous cous!

Upgrade Ideas:

  • Toppings will take this cous cous up a level! Try adding pomegranate seeds or walnuts for some freshness and crunch.
  • Roast the vegetables with salt and paprika for a crispier texture. You can do the same with the chickpeas.

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