Mediterranean Couscous

Mediterranean CouscousI think this might be the first recipe that I ever invented that turned out perfect on the first try. I will have to see if I can do it again. It’s hearty but still light, and doesn’t require the oven to prepare– ideal for summer!

Prep time: 20 minutes

Yields: 3-4 servings as a main course (probably 6-8 as a side)



  • 1 cup dry couscous (Don’t let the 1 cup amount confuse you, this will make a lot of couscous)
  • 1 1/4 cups water
  • 1 tsp olive oil
  • Pinch salt

Sautéed Veggies

  • 1 large eggplant (or two small eggplants) — chopped
  • 1 zucchini- chopped
  • 1 tsp minced or crushed garlic
  • 1 tbsp olive oil


  • Juice and pulp of 1 lemon
  • 1 tbsp olive oil
  • 1 tsp minced or crushed garlic
  • 2 large sprigs basil (about 12 leaves) – chopped
  • Ground pepper (just grind some in)


  • 1 dry pint (whole small pack) Roma tomatoes, quartered
  • Feta cheese, crumbled (1 got the small, 200g container of Tre Stelle light and used maybe 1/3rd)


  1. Get your water boiling by adding the water, salt and oil to a medium saucepan over high heat
  2. Heat a frying pan or wok to just below medium-low heat — add oil and garlic, allow garlic to cook for 30 seconds to 1 minute until softened but not too browned
  3. Add chopped zucchini and eggplant, coat with oil and garlic and allow to cook for 10-20 minutes, covered with a pot lid for a bit to keep moisture in — stir them regularly
  4. While veggies are cooking, add your 1 cup of couscous to the boiling water and stir quickly — remove couscous from heat and cover the pot– let stand for at least 5 minutes
  5. Make the dressing by combining the lemon, garlic, olive oil and ground pepper
  6. Chop up the tomatoes
  7. Once the veggies are cooked (tender but still crunchy- you don’t want them mushy), take them off the heat
  8. Fluff the couscous and mix it in with the veggies in the frying pan and add the tomatoes
  9. Pour the dressing over and add the chopped basil and as much crumbled feta as you want
  10. Stir to combine and serve immediately warm OR leave the basil out, let cool, and stir in the basil before serving
This entry was posted in Easy, Main Courses, Salads, Sides, Summer and tagged , , , , , , , , . Bookmark the permalink.

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