Mediterranean Vegetable Couscous Salad

This tasty couscous salad would be a perfect addition to any barbecue or picnic, and can be eaten hot or cold. I personally like eating it cold, especially when the weather is warm and eating hot food feels like a crime.

Yield; four to six servings Cook time; 30 mins

You’ll need;

  1. Two small courgettes(zucchini), chopped
  2. One aubergine(eggplant), chopped
  3. One red pepper, cut into chunks
  4. 250g/9oz chestnut(cremini) mushrooms, chopped
  5. One red onion, sliced
  6. 200g/7oz couscous
  7. 200ml hot vegetable stock
  8. One 400g/14oz tin of chopped tomatoes
  9. Dried herbs; One teaspoon of each; tarragon, basil and oregano
  10. Salt and black pepper to taste

Method;

  • In a frying pan over a medium heat, melt a teaspoon of vegan margarine. Then add the onion and fry for about five minutes before adding the rest of the vegetables.
  • Sprinkle a little salt over the vegetables, add the tomatoes and herbs before covering with a lid. Give them about twenty minutes to cook.
  • While the vegetables are cooking prepare the couscous. Add the couscous to a shallow dish and pour over the hot stock. After five minutes, use a fork to fluff the couscous and separate the grains.
  • Once the vegetables are cooked, mix through the couscous. Serve warm, or refrigerate for an hour and serve cold.

Bye for now 🙂

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2 thoughts on “Mediterranean Vegetable Couscous Salad

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