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Vegetable Couscous

Preparation: 5 mins

Cooking: 10 mins

Serves 4, costs under £3.00


  • 8 Tablespoons Couscous (250g)
  • 1 Vegetable Stock Cube (7g) (Reduced Salt)
  • Water (350ml) (Boiling)
  • 1 Tablespoons Vegetable Oil (10g)
  • 1 Onion (150g) (Medium Sized)
  • 2 Garlic Cloves (6g)
  • 2 Courgettes (300g) (Large Sized)
  • 16 Cherry Tomatoes (240g)
  • 4 Tablespoons Tinned Chickpeas (140g) (Unsalted)
  • 1 Lemon (20g) (Juiced)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Dissolve the stock cube in a heat proof bowl of boiling water.
  2. Add the couscous to the bowl and cover the bowl with a plate or cling film and allow to sit for 5-10 minutes.
  3. Peel and chop the onion and garlic. Wash the courgettes and tomatoes. Chop the tomatoes in half and chop the courgettes into bite size pieces.
  4. Heat the oil in a saucepan over a medium heat.
  5. Add the onion and garlic and cook for 2 minutes.
  6. Add the courgettes, tomatoes and chickpeas and cook until vegetables are soft whilst stirring every so often.
  7. When the couscous has soaked up all of the water, add the vegetables and lemon juice. Mix together and serve.

Nutritional Information