Mediterranean Vegetable Couscous Recipe

About this recipe

Fluffy couscous tossed with roasted vegetables, chickpeas, and a lemon-herb dressing.

Ingredients

• 50 g Parsley Leaves
• 500G Freshos Couscous Semolina
• - Vegetable Stock Cubes
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
• 140 g Peri Peri Chickpeas
• 250 ml Lemon Juice Concentrate
• 250 ml Olive Oil

Instructions

1. Bring the stock to a boil, pour over couscous in a bowl, cover for 5 minutes.
2. Fluff couscous with a fork.
3. Toss with roasted vegetables and chickpeas.
4. Dress with lemon juice, olive oil, salt, and parsley.
5. Serve warm or at room temperature.

How to make Mediterranean Vegetable Couscous

1. Steam the couscous. Bring the stock to a boil and pour it over the couscous in a bowl, then cover and leave for 5 minutes before fluffing the grains with a fork.
2. Add the vegetables. Toss the fluffed couscous with the roasted vegetables and chickpeas until everything is evenly mixed through the grains of couscous.
3. Dress and serve. Dress the couscous with lemon juice, olive oil, salt and chopped parsley, toss again, then serve it warm or at room temperature.

Frequently asked questions

What is the total time needed to make Mediterranean Vegetable Couscous?

The total time to make Mediterranean Vegetable Couscous is 30 minutes, including 10 minutes of prep and 20 minutes of cooking.

Can I make this recipe ahead of time and how should I store it?

Yes, you can make it ahead of time. Store it in an airtight container in the refrigerator for up to 2 days and serve it cold or reheat gently.

What can I serve with Mediterranean Vegetable Couscous?

This dish pairs well with a side of fresh salad or a dollop of yogurt for added creaminess.

Can I substitute the Peri Peri Chickpeas in this recipe?

Yes, you can substitute Peri Peri Chickpeas with plain roasted chickpeas or spiced chickpeas of your choice for a milder flavor.