Vegetable & Herb Couscous

A colourful, satisfying couscous meal with peppers, courgette, onion and sweetcorn, finished with lemon, herbs and a little olive oil.

🔎 Equipment

Large frying pan, large bowl, measuring jug, chopping board, knife

🥘 Ingredients

• Couscous - 75 g
• Red pepper, diced - ¼
• Yellow pepper, diced - ¼
• Courgette, diced - ¼
• Onion, sliced - ¼
• Sweetcorn, drained - 37.5 g
• Olive oil - ¼ tbsp
• Lemon, zest and juice - ¼ lemon
• Dried oregano - ¼ tsp
• Dried parsley - ¼ tsp
• Garlic granules - ⅛ tsp
• Paprika - ⅛ tsp
• Reduced-fat feta cheese, crumbled - 12.5 g
• Black pepper - To taste
• Fresh parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Put the couscous into a large bowl and pour over 75ml boiling water. Cover and leave for 5 minutes.
2. Fluff the couscous with a fork and stir through ¼ tbsp olive oil, the lemon zest and half the lemon juice.
3. Heat ½ tbsp olive oil in a large frying pan.
4. Add the onion, red and yellow peppers and courgette. Cook for 7–8 minutes until softened and lightly browned.
5. Add the sweetcorn, oregano, parsley, garlic granules and paprika and cook for another 2 minutes.
6. Stir the vegetables through the couscous.
7. Add the remaining olive oil and lemon juice and mix well.
8. Serve in a bowl and crumble the feta over the top.
9. Finish with fresh parsley and black pepper.

📊 Nutrition

🥗 Dietary Guide

Source