Quick couscous with grilled vegetables and feta

Ingredients

• 200 gcouscous
• 250 mlwarm vegetable stock
• 1courgette
• 1red pepper
• 1red onion
• 100 gfeta
• 2 tbspolive oil
• 1 tspcumin
• A handfulfresh mint or parsley
• 1lemon
• To tastesalt and pepper

Instructions

1. 1

   Soak the couscous

   Bring 250 ml vegetable stock to the boil. Put the couscous in a bowl, pour over the stock and stir briefly. Cover with a plate or lid and leave for 5 minutes.

2. 2

   Prepare the vegetables

   While the couscous stands, cut the courgette, red pepper and red onion into small pieces or thin slices.

3. 3

   Grill the vegetables

   Heat a drizzle of olive oil in a grill pan or frying pan over a high heat. Cook the vegetables for 5 to 6 minutes, until tender with charred edges. Season with salt, pepper and a pinch of cumin.

4. 4

   Fluff the couscous

   Separate the couscous grains with a fork and add a drizzle of olive oil.

5. 5

   Assemble the bowls

   Spoon the grilled vegetables over the couscous. Crumble the feta on top and scatter over the fresh mint or parsley.

6. 6

   Finish and serve

   Serve straight away with a lemon wedge on the side to squeeze over.

What is couscous with grilled vegetables?

Couscous is a North African staple made from tiny grains of semolina, and it is widely used in Mediterranean-inspired cooking. Here, it is softened with hot stock and served as a quick base for pan-grilled vegetables.

The combination works because the vegetables bring sweetness and char, while feta adds a salty, creamy contrast. Mint or parsley and lemon keep the bowl tasting fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 685 calories, 23g protein, 94g carbs, 24g fat.

Most of the carbohydrates come from the couscous, while the olive oil and feta contribute much of the fat; the feta and couscous also provide protein. Pair a serving with extra salad or vegetables if you want more volume and freshness on the plate.

Choosing the vegetables

Courgette: cut it into small pieces or thin slices so it cooks through quickly and gets some colour in the pan.

Pepper and onion: slice them to a similar thickness where possible. Even pieces make it easier for the vegetables to soften at roughly the same rate.

Getting fluffy couscous

Hot stock hydrates the couscous without requiring a separate cooking stage. Cover the bowl for the full 5 minutes, then fluff the grains gently with a fork to separate them.

If the grains still seem firm, cover them again briefly rather than adding a large splash of liquid all at once.

Building flavour in the pan

A hot pan helps the vegetables develop char while staying tender. Cook in a single layer if you can; if the pan is crowded, work in batches so the vegetables brown instead of steaming.

The cumin is used sparingly, as a warm background note rather than the dominant flavour. Add it with the seasoning as directed.

Balancing the finished dish

Feta is salty, so taste the vegetables before adding much salt. The lemon wedge gives each person a chance to brighten their portion just before eating.

Mint makes the bowl particularly fresh, while parsley gives it a greener, more savoury finish. Either works well with the grilled vegetables.

Serving ideas

Serve the couscous warm as a complete light supper, with the feta and vegetables arranged over the grains. A simple green salad or extra raw vegetables alongside add a crisp contrast.

For a more substantial meal, serve it beside grilled chicken, chickpeas or another protein of your choice.

Recipe notes & tips

• Use a bowl with enough room for the couscous to expand as it absorbs the stock.
• Keep the pan hot so the vegetables colour quickly rather than releasing lots of moisture.
• Cut the vegetables into pieces of similar size for more even cooking.
• Fluff the couscous with a fork just before serving to keep the grains separate.
• Taste before adding salt, since feta and vegetable stock can both be salty.
• Squeeze the lemon over the dish at the table for the freshest flavour.

Variations

• Add chickpeas: fold drained chickpeas through the couscous for a heartier bowl.
• Use different herbs: swap the mint or parsley for chopped coriander.
• Try another spice: use smoked paprika instead of cumin for a smoky note.
• Add chilli: scatter over chilli flakes for a little heat.
• Change the vegetables: grill aubergine alongside the courgette, pepper and onion.

Common mistakes to avoid

• Leaving the couscous uncovered: it may not soften evenly; cover it for the full 5 minutes.
• Crowding the pan: the vegetables can steam instead of charring; cook them in batches if needed.
• Cutting uneven pieces: some vegetables may stay firm while others soften; aim for similar sizes.
• Adding too much salt at first: feta and stock are already savoury; season gradually and taste.
• Overworking the couscous: pressing it can make it clump; separate the grains gently with a fork.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat until piping hot in a pan or microwave, adding a small splash of water if the couscous seems dry; the vegetables will be softer after reheating.

Frequently asked questions