Vegetable couscous


360ml boiling water

1 reduced salt stock cube

200g couscous

1 red onion

1 red pepper

50g almond flakes

100g canned chickpeas

2 x 15ml spoons parsley

50g raisins


Kettle, measuring jug, spoon, large bowl, fork, chopping board, sharp knife, can opener, colander.


1. Make up the stock: dissolve the stock cube in the boiling water.

2. Pour the stock over the couscous in a large bowl.

3. Fluff with a fork and leave to stand for 5 minutes.

4. Prepare the other ingredients:

  • peel and finely dice the onion;
  • deseed and finely dice the red pepper;
  • under a hot grill, toast the almonds;
  • drain the chickpeas;
  • chop the parsley.

5. Mix the onion, pepper, almonds, chickpeas and raisins with the couscous.

6. Sprinkle the parsley on top to serve.

Top tips:

  • Vary the vegetables in the couscous dish, e.g. celery, spring onion, sweetcorn, peas, olives, mushrooms.
  • Replace the chickpeas with chopped cooked chicken, ham, tuna or chunks of feta cheese.
  • Add chopped apricots and omit the raisins and almonds.
  • As stock cubes are high in salt, try using half the stock cube in the couscous and add more herbs or lemon juice for flavour.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine

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