Lana's Tomato and Vegetable couscous

    25 minutes

    A super simple yet extra tasty couscous recipe. You can add or subtract any vegetables you like and add fresh or dried chilli in the sauce step.


    New South Wales, Australia
    1 person made this

    Serves: 5 

    • 2 cups quick couscous
    • 1 cup Italian passata sauce
    • 1 cup vegetable stock
    • 1 small zucchini, diced
    • 3-5 cups mushrooms diced
    • 1/2 red capsicum finely diced
    • 1 can (400g) chickpeas
    • 1 small onion, diced
    • 1 tomato, diced
    • 1 carrot, diced or grated
    • 1 lemon or lime (optional)
    • feta cheese (optional)

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place couscous in a large bowl and set aside. In a saucepan, add passata sauce, stock, zucchini and mushrooms and bring to boil over medium heat.
    2. Add the boiling tomato liquid to couscous and quickly stir the liquid through before couscous starts to absorb it. Cover bowl and set aside for 5 minutes.
    3. Meanwhile, sweat the onion, tomato and carrot in a little oil until softened. Using a fork stir/fluff up the couscous, then mix through the sweated vegetables, chickpeas and capsicum. Serve.


    Serving with slices of lemon or lime gives all the flavours in the dish a brilliant kick.


    Crumbed feta also goes great with this dish. Add to the dish just before serving.

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