This Mediterranean Couscous recipe is bursting with the goodness of zucchini, capsicum, eggplant, red onion, and fragrant herbs. It is a beautiful mix of colours, textures, and tastes, that will transport you straight to the Mediterranean.
The reason I made this dish the first time was because I had a friend (a grown man) who wouldn’t eat vegetables aside from potatoes. He came over for a dinner party and I was trying to figure out a way to trick him into eating some veggies. Unfortunately it didn’t work and he spent the whole meal picking out each vegetable and just eating the couscous, I guess you can’t teach an old dog new tricks. Fortunately everyone else at the table loved this dish and I have been making it ever since.
Mediterranean Couscous is one of my favourite side dishes to make to accompany grilled meats. It’s particularly good with grilled (barbequed) lamb cutlets or chops and it also pairs really well with kofta or souvlaki. It’s an easy, and healthy meal option, great for when you are trying to sneak some extra vegetables into the kids diets (do it while they are young so they don’t end up like my friend).
Make it vegan
While great as a side this vegetable couscous can also hold its own as a substantial vegetarian or vegan meal. To make it vegan swap out the butter for a tablespoon of olive oil. To make it more substantial add some chickpeas (drained from a can) to the baking tray with the vegetables for an extra hit of protein (they will go lovely and crispy).
Other vegetables you can use
While nightshade vegetables work really well, this Mediterranean Couscous is very versatile, other vegetables I have used in the past include:
- Cherry tomatoes
- Pumpkin
- Chillies
- Okra
- Squash
- Sweet potato
Other herbs you can use
We have used parsley and mint for this recipe however lots of different herbs could work well. You could use other soft herbs like coriander, chives, basil and dill to sprinkle on the couscous at the last minute. Or even incorporate more robust herbs like rosemary, oregano, thyme or sage by adding them to the baking tray to flavour the vegetables while they roast.
Final thoughts
Whether you’re looking for a quick and nutritious weeknight meal or planning a BBQ with friends and family this Mediterranean Couscous works equally well as a delicious side dish or a main on its own. It’s healthy, versatile and super yummy and once you make it you will find you keep coming back to it. Happy Cooking!
Mediterranean Couscous
Ingredients
- 2 zucchini courgette
- 1 green capsicum pepper
- 1 red onion
- 1 eggplant aubergine
- sea salt flake good pinch
- pepper good pinch
- 2 tbsp olive oil
- 1 cup instant couscous
- 1 tsp vegetable stock powder
- 1 tbsp butter
- 1 tbsp fresh mint finely chopped
- 1 tbsp fresh parsley finely chopped
Instructions
- Pre heat a fan forced oven to 190 ℃
- Chop zucchini, capsicum, red onion and eggplant into 2cm cubes and add to a mixing bowl. Add a good pinch of salt and pepper and olive oil to the bowl and toss to combine well.
- Line a baking tray with baking paper and spread the vegetables evenly in one layer. Roast the vegetables for 15 minutes then turn them over and roast on the other side for another 15 minutes.
- While the vegetables are roasting, boil some water in a kettle and pour couscous into a bowl.
- Sprinkle stock powder evenly over couscous and add the butter.
- Once the water has boiled leave it for a couple of minutes before pouring over the couscous to just cover it (if the water is too hot the couscous will be soggy).
- Cover immediately with a plate and leave the couscous for 10 minutes.
- After 10 minutes uncover the couscous and use a fork to fluff it up so the grains are not sticking or clumping together, then set aside.
- When the vegetables are done, allow them to cool on the tray for 5 minutes, then combine vegetables and couscous in a bowl and gently toss together.
- Spoon Mediterranean Couscous onto a serving platter and sprinkle with mint and parsley.
- Serve warm or at room temperature.
Video
Nutrition
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