Vegetable couscous

Couscous is really quick to make – just pour on boiling water, leave it for a few minutes to soak the water up, and then add whatever vegetables and flavourings you like. It’s ideal as a filling lunch or as a side dish with grilled fish. Here’s a recipe to get you started.

Serves: 6 adults Time: 30 minutes


  • 200g couscous
  • 1 vegetable stock cube
  • 250ml of boiling water
  • ¼ of each a red, yellow and green pepper
  • 4 spring onions
  • 4 tbsp sweetcorn drained
  • 4 cherry tomatoes, cut into quarters
  • 1 tbsp mint, finely chopped
  • 2 tbsp vinagarette dressing or 1 tbsp oilve oil
  • Black pepper


  1. Start by preparing the couscous. Crumble the stock cube into the couscous and pour in the boiling water.  Stir quickly with a fork, so the stock is throughly mixed.
  2. Cover the bowl and leave for 10-15 minutes and allow it to cool.
  3. When the couscous is cold, break it up using a fork and add the vinagarette, vegetables, tomatoes and mint.  Then season with black pepper, mix well and serve.
Each 206g serving contains:

% of your Guideline
Daily Amount (GDA)
Adult GDA
Energy 193 kcal 811 (kJ)
Fat 4.1g 6% GDA 70g
0.5g 3% GDA 20g
Sugars 5g 6% GDA 90g
0.9g 15% GDA 6g

Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.

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