Hot or cold, this colourful Vegetable Couscous is every bit as delicious as it looks. With zesty lime, smoky harissa and melty feta cheese, it’s got all the sunshine flavours you could ever want. BBQ spreads and picnics just got a whole lot tastier!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
How vibrant and delicious does this Vegetable Couscous look? Not only is it bursting with brilliant colours, it’s also jam-packed with flavours that are perfect for enjoying in the garden over summer (hot or cold!).
We’re talking zesty lime, smoky harissa and melty feta cheese – we find that unbelievable flavour combo difficult to say no to! Easy to rustle up in under 15 minutes (prep included!), it tastes far too good to be true at only 153 calories per refreshing salad serving.
Will you be putting on a vegan-friendly summer spread? Not to worry! Simply swap out the feta cheese for a vegan feta-style alternative, and you’re on to a winner.
What diets is this Vegetable Couscous suitable for?
This Vegetable Couscous recipe is suitable for vegetarian diets.
It can be made dairy free and vegan, as long as you swap out the following ingredients for vegan versions;
- 30g reduced-fat feta cheese
Any dairy free feta-style cheese alternative will work.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Vegetable Couscous?
You don’t need anything fancy to make this recipe! We’ve combined a few simple ingredients staples to make sure our one-pot dish is jam-packed with flavour.
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‘This is so quick and easy! Chopping the onion, pepper and broccoli is the longest bit of prep!’
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If you don’t already have one then you can grab a large frying pan from Amazon.
Spray a frying pan with low-calorie cooking spray and set on a medium heat.
Add the onion and fry for 2 minutes. Add the garlic and peppers and continue to fry for 2 minutes. Add the broccoli and fry for 2 minutes, until starting to soften.
To the boiling water, add the stock cube, harissa and tomato puree stir to combine.
Remove the pan from the heat and add the couscous into the pan. Stir to mix evenly.
Pour the stock mixture into the pan and stir quickly. Cover the pan with foil and leave to stand for 5 minutes.
Stir through the mint, lime juice and season with salt and pepper. Crumble over the feta cheese and serve.
What could I serve with this Vegetable Couscous?
This Vegetable Couscous works really well when served as an accompaniment to any of the following dishes:
How do you know when Vegetable Couscous is cooked?
You should cook this Vegetable Couscous until the couscous and stock mixture has mixed together evenly, and been covered with foil. Leave to stand for around 5 minutes before seasoning with the mint, lime juice, salt and pepper.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Vegetable Couscous in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Vegetable Couscous in the fridge for approximately 3 days or so.
Can I freeze Vegetable Couscous?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Vegetable Couscous?
Vegetable Couscous is just as delicious whether you enjoy it again hot or cold.
To reheat Vegetable Couscous from chilled, place in a microwave proof container (with a loosely-fitting lid) and heat for 4-7 minutes until piping hot.
If you’re reheating Vegetable Couscous from frozen, allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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With zesty lime, smoky harissa and melty feta cheese, this colourful Vegetable Couscous is every bit as delicious as it looks. Hot or cold!
- KCals 153
- Carbs 23G
- Spray a frying pan with low-calorie cooking spray and set on a medium heat.
- Add the onion and fry for 2 minutes. Add the garlic and peppers and continue to fry for 2 minutes. Add the broccoli and fry for 2 minutes, until starting to soften.
- To the boiling water, add the stock cube, harissa and tomato puree stir to combine.
- Remove the pan from the heat and add the couscous into the pan. Stir to mix evenly.
- Pour the stock mixture into the pan and stir quickly. Cover the pan with foil and leave to stand for 5 minutes.
- Stir through the mint, lime juice and season with salt and pepper. Crumble over the feta cheese and serve.
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