Vegetable Couscous Recipe

Name: Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350gm couscous; 225gm broccoli; 125gm mangetout; 225gm fennel; salt and pepper; 125gm petit pois; Grated rind 1 lemon; 5 Tbsp. lemon juice; 175ml olive oil; 4 Tbsp. wholegrain mustard; 2 Tbsp. runny honey; 1 bunch spring onions; 1 bunch chives

Servings: persons

350gm couscous
225gm broccoli
125gm mangetout
225gm fennel
salt and pepper
125gm petit pois
Grated rind 1 lemon
5 Tbsp. lemon juice
175ml olive oil
4 Tbsp. wholegrain mustard
2 Tbsp. runny honey
1 bunch spring onions
1 bunch chives

1
Place the couscous in a bowl and pour over 600ml boiling water, cover and leave to stand for about 10 min. or until all the water is absorbed.
2
Meanwhile, cut the broccoli into small florets, top and tail the managetout. Trim, halve and slice the fennel. Blanch together in boiling, salted water with the petit pois for about 2 min.
3
In the meantime, whisk together the grated rind of 1 lemon, 5 Tbsp. lemon juice, the oil, wholegrain mustard, honey and seasoning. Chop the onions and chives into the dressing.
4
Drain the vegetables and fold into the warm couscous with the dressing. Serve immediately.

2347

kcal

Calories

Fat

405

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 350gm couscous, 225gm broccoli, 125gm mangetout, 225gm fennel, and more.

Yes, Vegetable Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Couscous

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