tangy vegetarian couscous

Tangy Vegetarian Couscous

tangy vegetarian couscous

Full of flavours this tangy vegetarian couscous recipe is inspired from caponata. Lovely addition of preserved lemon. The flavours will develop over time this makes also a great left over lunch or dinner.


Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Serves 4-6


  • 1 large aubergine (eggplant in the US)  (cut in 1cm dices)
  • 1 red pepper (cut in 1cm dices)
  • 250g cherry tomatoes (halved)
  • 1 can of chickpeas (drained)
  • 1 onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 6 tbsp olive oil
  • 1 tbsp tomato paste
  • 4 tbsp red wine vinegar
  • 3 tbsp caster
  • 2 preserved lemons (cut in small dices)
  • 3 tbsp capers
  • 1 small bunch of basil (chopped)
  • 240g couscous


  1. Heat 3 tbsp of olive oil in a large skillet.
  2. Add onions and cook slowly until brown and soft.
  3. Add garlic and cook for 1 to 2 mins.
  4. Add diced aubergine plus 3 tbsp olive oil. Cook until brown on all sides.
  5. Add red pepper and cook until just cooked.
  6. Add cherry tomatoes.
  7. Turn the stove to medium heat. Add red vinegar and caster sugar. Stir well.
  8. Add tomato paste, preserved lemons and capers. Stir well.
  9. Cook slowly for 25 mins or so until juices have thickened.
  10. Add the chickpeas and let everything cook slowly for another 10 mins or so. You want the juices to be thick but the pepper should not be overcooked.
  11. Prepare couscous according to packet instructions.
  12. Just before serving the vegetables add the basil.
  13. Serve vegetables on a bed of couscous.
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