Mediterranean Vegetable Cous Cous


This is such an easy dish to prepare and perfect for a dinner party as you can do all the preparation work in advance. Although I prefer this warm you can also serve this dish cold.  If you are not too keen on feta cheese you can use other types of cheese such as  goats cheese or even brie.

A heatproof bowl, a grater for the lemon zest and a roasting tin.

Ingredients Serves 6:

The cous cous:
1.  250g. couscous
2.  Zest and juice of 1 lemon
3.  600ml. vegetable stock

The cooked vegetables:
4.  3 tbsp. olive oil
5.  3 red bell peppers, deseeded and cut into chunks
6.  2 aubergines, sliced diagonally
7.  2 courgettes, sliced diagonally
8.  ½ red onion, sliced thinly
9.  ½ tsp. freshly ground black pepper
10. ½ tsp. salt
11. 1 tsp. dried parsley
12. 1 tsp. dried coriander
13. 1 tsp. cumin powder (or cumin seeds pounded)

The rest of the ingredients:
14. 25 pieces of green olives, pitted and halves
15. 6 cherry tomatoes, quartered
16. 100g feta cheese, crumbled into chunks
17. A handful of chopped fresh flat leaf parsley


The cous cous:
1.  Place the couscous into a large salad bowl and pour over the hot vegetable stock. Stir in the lemon zest and then cover the bowl with a plate, leaving the cous cous to soak for 15 minutes.

The cook vegetables:
2.  Pre-heat the oven to 200ºC. On a roasting tin mix all the ‘cooked vegetables’ ingredients listed above and bake for 45 minutes turning over the vegetables occasionally during the cooking process.

The rest of the ingredients:
3.  Next, add all the ‘rest of the ingredients’ listed above into your cous cous and mix in the cooked vegetables.



Serve warm or cold.

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