Mediterranean Cous Cous

Quick and easy to cook, this colourful cous cous is packed with vegetables and flavour! You can mix it up by swapping the veggies in the recipe for your favourites

• 1 tbsp olive oil 
• 1 large red onion, diced 
• 3 cloves garlic, diced 
• 1 courgette, diced 
• 2 medium carrots, diced 
• 2 peppers, diced 
• 1 tsp turmeric 
• 1 tsp ground cumin 
• ½ tsp ground coriander 
• 1 ½ tsp paprika 
• 600ml vegetable stock made with 2 stock cubes 
• 1 can chickpeas 
• 1 ½ cups whole wheat couscous 
• 1 can peas 

1. Heat oil in a large pan over medium heat.  Add the red onion and garlic and saute for 2 minutes. 
2. Add the courgette and carrots. Saute for 5 minutes. 
3. Add peppers and saute for a further 2 minutes. 
4. Add the seasonings and stir for 1 minute. 
5. Add the vegetable stock, chickpeas and couscous.  Cover and simmer for 7-10 minutes. 
6. Add 1 can of peas and stir into the couscous. 

This recipe serves 4, and each serving contains: 

Energy: 432kcal
Carbohydrate: 70g
Sugars: 12.8g
Protein: 18g
Fat: 9g
Saturated fat: 1.8g
Salt: 0.91g 

Can’t find everything you need? Try these swaps:

 Onion – 1 ½ cup of frozen, diced onion 

Garlic – 2 tsp frozen, chopped garlic 

Vegetables – any of the vegetables can be replaced by frozen or tinned alternatives, or try adding any other vegetable of your choice! I couldn’t find any aubergine at the shops, so I used a can of peas instead!