Couscous with Summer Vegetables

Couscous with Summer Vegetables


3 people made this

Carrots, celery, zucchini and fresh basil make this couscous a healthy, delicious meal. A great vegan side.

Elaine Russell

Serves: 8 

  • 2 tablespoons olive oil
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 2 zucchini, preferably 1 green and 1 yellow, sliced
  • 1/2 cup (10 g) fresh basil, shredded, or 1 tablespoon dried basil
  • good pinch of freshly ground black pepper
  • Tabasco sauce to taste
  • 1 1/2 cups (280 g) couscous
  • 450 ml salt-reduced vegetable stock

Preparation:12min  ›  Cook:20min  ›  Ready in:32min 

  1. In a large saucepan, heat the oil, add the celery and carrots and sauté, stirring, for about 7 minutes or until softened but not browned.
  2. Add the zucchini and cook, stirring, for a further 2–4 minutes or until slightly softened.
  3. Add the basil with the pepper and a few dashes of Tabasco sauce and toss to mix.
  4. Add the couscous to the saucepan and gently mix with a wooden spoon to coat the couscous grains well.
  5. Pour the stock into the saucepan and gently stir. Bring the stock to the boil, then cover the saucepan and remove from the heat.
  6. Allow the couscous to stand for about 5 minutes or until the grains are tender and all the liquid has been absorbed. With a fork, lightly fluff up the couscous to separate the grains, then serve hot.

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Reviews (2)


Something else. i put in a bit of red capsicum too for added colour. - 13 Feb 2009


a really yummy side dish to have with red meat (haven't tried it with white meat yet) straight into my favourite things to cook book! - 13 Feb 2009

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