Recipe courtesy of Ben O'Donughue

Couscous with Vegetables

Save Recipe
  • Level: Intermediate
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe



  1. Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy.
  2. Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin.
  3. Roast the aubergine and zucchini in a preheated 220 degrees F oven.
  4. When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.
21m Easy 100%
Catherine McCord

Vegan Alfredo

22m Easy 94%
21m Easy 100%

2m Easy 95%
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
14m Easy 99%