4.7 (6) | Rate this recipe

Select Below to Add Your Rating

Looking for vegetarian recipes? This Couscous is a classic and a really light, tasty alternative if you are looking to try out a new dish.

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time25 minutes


  • 1 red onion, cut into 1 cm cubes
  • 1 baby marrow, cut into 1 cm cubes
  • 1 red pepper, cut into 1 cm cubes
  • 1 yellow pepper, cut into 1 cm cubes
  • 100 g of squash, cut into 1 cm cubes
  • 45 ml olive oil, divided
  • 375 ml water
  • 1 Knorr Vegetable Stock Pot
  • 250 g couscous
  • 15 g chopped fresh coriander
  • 15 g chopped fresh mint
  • 30 ml lemon juice


  • Preheat oven to 200°C.
  • Place the red onions, courgettes, peppers and diced squash in a baking tray, add 30 ml olive oil and place in oven for 20 minutes until vegetable is roasted but soft. Mix occasionally during cooking to ensure oil covers the vegetables.
  • Heat the water in a pan and add the Knorr Vegetable Stock Pot. Stir until dissolved and bring to the boil.
  • Add the roasted vegetables then the couscous. Stir, remove from heat, cover and let stand for 5 minutes.
  • Add lemon juice and remaining olive oil and fluff with fork before serving.
  • Add fresh coriander and fresh mint (or other herbs of your choice) and stir through just once.
  • Couscous with a hint of basil Combine 2 tablespoons of Knorr French Salad Dressing with ½ tablespoon of basil pesto and mix into couscous when adding the lemon juice and olive.