Mediterranean Vegetable Couscous

  • 30 mins
  • Medium
  • VegetarianVeganLactose-free
  • Microwave



Fresh market vegetables, couscous, coriander, lemon, basil and extra virgin olive oil.




Place the vegetable stock in the microwave oven and heat on MICRO POWER high until the temperature reaches to about 80-90°C. Pour the hot vegetable stock onto the couscous. Cover with a lid or aluminium foil, and set aside for 10 minutes.


Combine onions and garlic, zucchini, squash and red capsicum in a microwave-safe container. Drizzle with olive oil and season with salt and pepper. Mix well and cook on MICRO POWER high for 5 minutes or until soft but not mushy. Stir the vegetable mixture after every 1-2 minutes for even cooking.


Add the vegetable mix and cherry tomatoes to the couscous, then season with salt and pepper. Add the smoked paprika powder, cardamom, coriander, mint, roasted almonds, juice of 3 lemons and extra virgin olive oil. Mix well.


Transfer to a serving platter and garnish with fresh mint leaves.
TIP: This dish can be served immediately or can be prepared hours in advance. If prepared in advance, cover with cling film to preserve freshness.


Mediterranean Vegetable Couscous

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Adjust Servings:
1l vegetable stock
500g couscous
1 diced red onion
2 cloves of diced garlic
1 diced zucchini
1 diced mini squash
1 diced red capsicum
150ml extra virgin olive oil
1 quartered cherry tomatoes
1 tsp smoked paprika powder
1 tsp ground cardamom
2 tsp chopped fresh coriander
2 tsp chopped fresh mint
50g roasted almonds
3 lemons Juice only
fresh mint leaves
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