Vegetable Couscous

By November 23, 2017June 30th, 2020Side, Vegetarian/Vegan

Colourful – Tasty – Quick – Easy


  • ½ cup Couscous
  • ½ cup vegetable or chicken stock
  • ½ teaspoon Vegeta
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 green shallot, sliced
  • 1 tablespoon chopped onion
  • ½ teaspoon minced garlic
  • 1 tablespoon sliced red capsicum
  • 4 green beans, sliced
  • 2 tablespoons grated carrot
  • 1 egg, beaten


  • Place stock and Vegeta in a small saucepan and bring to the boil
  • Place the couscous in a medium bowl and cover with the boiling stock
  • Heat ½ tablespoon of oil in a small fry pan over medium-high heat. Add onion, garlic and capsicum and cook for 2 minutes. Remove from pan and wipe pan clean
  • Heat remaining oil in the pan and cook the egg, swirl the pan to cover the base with the egg.
  • Remove the egg when cooked, roll up and cut into thin slices
  • Add the remaining ingredients to the pan and pan fry till just cooked but still crisp
  • Return the onion, garlic and capsicum to the pan and stir
  • Loosen the couscous with a fork to remove any lumps
  • Fold the vegetables through couscous and serve as a side or as a light meal

Note: This dish can be made ahead and reheated when ready

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