The BBC Good Food logo
Deli couscous

Deli couscous

A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

A quick and easy lunchtime favourite, packed with Mediterranean veggies

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal522
fat29g
saturates8g
carbs47g
sugars2g
fibre5g
protein15g
salt2.3g
Advertisement

Ingredients

  • 400g couscous
  • 1 tbsp vegetable stock powder
  • 5 tbsp olive oil
  • 1 garlic clove , finely chopped
  • zest and juice 2 lemons
  • 200g feta cheese
  • 400g deli veggies such as roasted pepper , artichokes, sundried tomatoes or aubergines, cut into bite-sized pieces
  • small bunch basil leaves (optional)

Method

  • STEP 1

    Tip the couscous into a large bowl with the stock powder and mix well. Pour over boiling water to come 1cm above the level of the couscous, cover with a plate and leave for 5 mins. Fluff up with a fork, then add the oil, garlic and lemon zest and juice and fluff up again.

  • STEP 2

    Cut the feta into small chunks and add to the couscous with the deli vegetables and basil, if using. Season and mix lightly.

RECIPE TIPS
INSTANT LUNCHES

Make up a batch of this couscous and throw in whatever you can pick up from the deli counter. It will keep for several days in the fridge, and is perfect for instant lunches.

Goes well with

Recipe from Good Food magazine, August 2014

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content