Mediterranean Vegetable Couscous

Fresh market vegetables, couscous, coriander, lemon, basil and extra virgin olive oil

6 Servings

  • Vegetable Stock (see recipe) 1 L
  • Couscous 500 g
  • Red Onion (diced) 1
  • Garlic (diced) 2 cloves
  • Zucchini (diced) 1
  • Mini Squash (diced) 1
  • Red Capsicum (diced) 1
  • Extra Virgin Olive Oil 150 ml
  • Vine Cherry Tomato (quartered) 1
  • Smoked Paprika Powder 1 tsp
  • Ground Cardamom 1 tsp
  • Fresh Coriander (chopped) 2 tsp
  • Fresh Mint (chopped) 2 tsp
  • Roasted Almonds (optional) 50 g
  • Lemons (juice only) 3
  • Fresh Mint Leaves For Garnish
  • Salt & Pepper To Taste
Place the vegetable stock in the Microwave Oven and heat on MICRO POWER HIGH until the temperature reaches 80 - 80 degrees celsius. Pour the hot vegetable stock onto the couscous. Cover with a lid or aluminium foil, and then set aside for 10 minutes.
Combine onions, garlic, zucchini, squash and red capsicum in a microwave safe container. Drizzle with olive oil and season with salt and pepper. Mix well and cook on MICRO POWER HIGH for 5 minutes or until soft but not mushy. Stir the vegetable mixture after every 1 - 2 minutes for even cooking.
Add the vegetable mix and vine cherry tomatoes to the couscous, then season with salt and pepper. Add the smoked paprika powder, cardamom, coriander, mint, roasted almonds, juice of 3 lemons and extra virgin olive oil. Mix well.
Transfer to a serving platter and garnish with fresh mint leaves.


This dish can be served immediately or can be prepared hours in advance. If prepared in advance, cover with cling film to preserve freshness.

Products used in recipe

Combination Microwave