Couscous can be made so quickly, and is the perfect base for any kind of grilled vegetables. Courgettes and peppers are great, but you can also use halved or sliced mushrooms, aubergines or even ...

Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish. With a GI of 43 this meal is high protein, low GI and provides 202 kcal per ...

Slice the tomatoes in half. Add the vegetables to the couscous, add the basil and parsley, and toss with the remaining vinaigrette. Season with salt and pepper. Serve at room temperature.

Like many health-conscious cooks, we’re always looking for ways to add tasty vegetables to our meals. Today’s Southwest Couscous Bowl salad combines delicious flavors and attractive colors in ...

The couscous soaks up all the flavors, and a sprinkle of feta on top takes it over the edge! I love one-pan meals, whether ...

What is not to love? Couscous is a traditional dish from Maghreb or the Northwest Africa, which is cooked with herbs and vegetable stock to serve along with the french staple Ratatouille. Heat the ...

Roast for about 30 minutes or until vegetables are tender and starting to caramelise. 2. Meanwhile, cook couscous (or your choice of grain) according to packet instructions. Drain well.

Instructions Preheat the oven to 220˚C (200˚C fan-forced). Line a large baking tray with baking paper. Combine the asparagus, broccoli and chickpeas on the baking tray. Drizzle with olive oil ...

When it comes to cooking the pasta grain, "your couscous will taste much better if you use chicken or vegetable stock". To do so, when you add the boiling water to the pan of couscous, also add in ...

That's why we love this Spiced Chicken and Couscous Soup with Vegetables recipe. It comes together all in one pot so cleanup ...

7. Serve the roasted gnocchi and veg with a sprinkle of feta and a drizzle of the basil olive oil. 1. Start by cooking the giant couscous in boiling water, setting a timer for 18 minutes.