Healthy, easy, vege couscous

Last updated 05:00 11/01/2013

Related Links

Help get NZ cooking: Tuna spaghetti Help get NZ cooking: Ciabatta bread Help get NZ cooking: Spaghetti and meatballs Help get NZ cooking: It's a basic art Help get NZ cooking: Spaghetti fritters

Relevant offers

Stuff Nation

Top five reader comments of the day An idea to 'change our society for good' You don't have to live like a student to save This is how we can make our roads safer Preparation over skill gives ABs the edge Are your pets bessie mates? Giving an animal in need new life From hand to mouth to homeowner Imagining the tension filling the night sky It was easier to drink than deal with life


Main ingredient Couscous
Type of dish Salad
Course Side dish
Cooking time <30 min
Serves/makes 2 - 4
Special options Vegan

This recipe for vegetable couscous feeds four people and is a healthy, easy side that can be served up with meatballs, chicken drumsticks or BBQ.

I bought one box of San Remo couscous three weeks ago and I still have enough for two more meals at least and we have had it at least twice a week since I brought it, it goes a long way.

1 cup couscous (cooked as per box directions)
2 lemons
1 capsicum (diced)
3 medium courgettes
1 onion (diced and cooked with the courgettes until both are soft and slightly browned)
2 cups finely chopped spinach
1 cup just cooked frozen peas and corn


1. Put cooked couscous into a large bowl and stir through the juice of one lemon.

2. Brown onion and courgettes.

3. Put diced capsicum, cooked onion, courgette and the spinach on top of the cooked couscous (don't mix yet).  Tip in the drained peas and corn and cover bowl lightly with a tea towel; the heat from the peas and corn will wilt the spinach.

4. After two minutes, mix carefully and then just before serving or packing for lunch add the juice of the second lemon and stir through.

This dish keeps well and doesn't go mushy in the fridge. I don't add any dressings to my version and it isn't dry or sticky the next day.

It doesn't look like a lot when you cook the couscous but once you start adding the rest of the ingredients it bulks up nicely, I am always surprised at home much it makes and how good it tastes the next day as a healthy alternative to rolls for lunch.


I have also made it with leftover roast veges without meat and still the carnivores loved it.

If you are wanting to use this as a lunch recipe you can add one cooked and diced chicken breast or three rashers of bacon after you have followed all the steps. Depending on appetites, this can make as much as lunch for two days plus a side for dinner with the family.

I also make it with chopped leftover home made meatballs from the night before, diced meatloaf or any leftover roast meat depending on the night before's dinner.

View all contributions
Ad Feedback


Special offers
Opinion poll

Which reader's plan would you support?

Arturo Pelayo - Community uses for vacant lots

Nick Teulon - Incentives to swap cars for bikes

Bruce Roberts - Educational support for Pasifika children

Vote Result

Related story: (See story)

Featured Promotions

Sponsored Content