Greek-Style Couscous with Vibrant Vegetables & Sweet Lemon Dressing

Bright flavours and vibrant vegetables make this Greek-style couscous a satisfying salad that’s hearty enough to be a full meal.

This vibrant Greek-style couscous is perfect all year round. Packed full of flavour and whole grains, it’s ideal as a main, side or complement to any salad. Plus, it only takes 25 minutes to make – perfect timing for dinners in between busy weekdays.

This vegan recipe is even great for your Sunday meal-prep of weekday lunches. You could use it as a base to additional greens, leaves, and protein sources such as tofu. In summer months, it’s the perfect guest for BBQs, picnics and dinner parties.

I’ve made this couscous using authentic vegetables and herbs of Greek cuisine. Examples include aubergine, tomato, pomegranate, peppers and onions. I’ve combined all the vegetables with fresh mint, parsley, coriander and a gorgeous sweet lemon dressing.

What is couscous?

vegan-greek-couscous

At first glance, couscous seems like a grain. However, it’s actually a pasta would you believe it. It’s made with semolina flour from durum wheat, mixed with water. There are a few different types of couscous that range in size:

  • Moroccan (smallest)
  • Israeli or Pearl (the size of peppercorns)
  • Lebanese (the largest)

It is incredibly easy to make which is why it’s an easy source of energy when you don’t have that much time on your hands. You simply pour boiling water over the dried couscous and leave it to stand for 5-15 minutes.

What’s the healthiest type of couscous?

If you can, buy whole-wheat couscous to optimise your fibre intake. It has double the amount of fibre compared to normal couscous – much like whole-wheat pasta.

Fibre is an essential part of our diet as it helps to support healthy digestion and reduce constipation. So making smarter carb choices can really help improve your gut health.

In this recipe, you’ve got the additional benefits of high-fibre red pepper and aubergine. Plus, the pre-cooked sachet of ‘5 wholegrains’ and a handful of other nutrient-rich ingredients like tomato, onion, pomegranate, olive oil, and herbs. Each of these boast their own health-promoting and medicinal properties.

I hope you enjoy this recipe. It would be lovely to hear your feedback, so tag me in your social stories and posts to let me know how you get on. Otherwise, you can also leave a review below!

Much Love, G x

Greek-Style Couscous with Vibrant Vegetables & Sweet Lemon Dressing

Greek-Style Couscous with Vibrant Vegetables & Sweet Lemon Dressing

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A satisfying couscous salad that’s hearty enough to be a full meal.

Ingredients

Cooked vegetables:

  • 220g aubergine, diced into bite-size pieces
  • 1 red pepper, chopped
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed or finely grated
  • 1 heaped tsp ground coriander
  • water

Grains:

  • 1 sachet of pre-cooked 5 wholegrain
  • 100g couscous
  • ½ vegetable stock

Raw Vegetables:

  • 1 cucumber
  • 5 cherry toms
  • 1 small red onion, chopped
  • Handful of Parsley, chopped
  • Large handful of Mint (20 leaves), chopped
  • Cashew and cranberry mix 70g, chopped
  • 3 tbsp of pomegranate

Dressing:

  • 4 tbpn olive oil
  • 1 tsp djon mustard
  • ½ teaspoon agave nectar
  • 1 large lemon juiced
  • Salt
  • Pepper

Instructions

  1. Prepare aubergine and red pepper. Then fry both off in olive oil, garlic and ground coriander over medium heat. Add a light dash of water to help the pan ingredients steam through and allow to simmer for ten minutes on a lower, until softened.
  2. Meanwhile, submerge the couscous and vegetable stock in boiling water. Stir until the stock is dissolved. Then cover and place to one side while it steams through. You can also use this time to prep all of your cold vegetables.
  3. Chop the cucumber, tomatoes, red onion, parsley, mint and cranberry cashew nut mix. Place all of them into a bowl, along with the pomegranate. Mix together until well combined. Place to one side.
  4. Once the pan ingredients and couscous are cooked, allow them to cool off. Drain the couscous in a colander and rinse with cold water. You can also drain the aubergine and red pepper to remove any juice. Place both to one side to allow to cool further.
  5. Next, make your dressing in a bowl. Whisk together olive oil, dijon mustard, agave nectar, lemon juice, a pinch of salt and a grinding of black pepper.
  6. Add the pre-cooked sachet of wholegrains, cooled couscous, aubergine and red pepper to the cold bowl ingredients. Pour in ¾ of the dressing and combine it all to ensure and even mix.
  7. Serve each portion with a little drizzle of the remaining dressing, and a few sprigs of mint and parsley. Enjoy!

Notes

Allergens: Wheat, Nuts, Celery, Mustard

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