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Vegetable Couscous

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Wonderful served with the Spiced Pork Saute or as a warm Summer salad.

Wonderful served with the Spiced Pork Saute or as a warm Summer salad.

Ingredients

Serves: 8

Metric Cups
  • 350 grams couscous
  • 225 grams broccoli
  • 125 grams mangetout
  • 225 grams fennel
  • salt
  • pepper
  • 125 grams petits pois
  • Zest of 1 lemon
  • 5 tablespoons lemon juice
  • 175 millilitres olive oil
  • 4 tablespoons wholegrain mustard
  • 2 tablespoons runny honey
  • 1 bunch spring onion
  • 1 bunch chives
  • 12⅜ ounces couscous
  • 7⅞ ounces broccoli
  • 4⅖ ounces snow peas
  • 7⅞ ounces fennel
  • salt
  • pepper
  • 4⅖ ounces petits pois
  • Zest of 1 lemon
  • 5 tablespoons lemon juice
  • 6 fluid ounce olive oil
  • 4 tablespoons wholegrain mustard
  • 2 tablespoons runny honey
  • 1 bunch scallion
  • 1 bunch chives

Method

Vegetable Couscous is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place the couscous in a bowl and pour over 600ml boiling water, cover and leave to stand for about 10 min. or until all the water is absorbed.
  • Meanwhile, cut the broccoli into small florets, top and tail the mangetout.
  • Trim, halve and slice the fennel. Blanch together in boiling, salted water with the petit pois for about 2 min.
  • In the meantime, whisk together the grated rind of 1 lemon, 5 Tbsp. lemon juice, the oil, wholegrain mustard, honey and seasoning.
  • Chop the onions and chives into the dressing.
  • Drain the vegetables and fold into the warm couscous with the dressing.
  • Serve immediately.
  • Place the couscous in a bowl and pour over 600ml boiling water, cover and leave to stand for about 10 min. or until all the water is absorbed.
  • Meanwhile, cut the broccoli into small florets, top and tail the snow peas.
  • Trim, halve and slice the fennel. Blanch together in boiling, salted water with the petit pois for about 2 min.
  • In the meantime, whisk together the grated rind of 1 lemon, 5 Tbsp. lemon juice, the oil, wholegrain mustard, honey and seasoning.
  • Chop the onions and chives into the dressing.
  • Drain the vegetables and fold into the warm couscous with the dressing.
  • Serve immediately.
  • Tell us what you think