Couscous with roasted pepper & eggplant

This is great served with with roast or grilled meat,chicken or fish. Or as I served it today with tuna stuffed green peppers.I roasted the green peppers and eggplant as the stuffed green peppers were cooking in the oven.


500 g couscous

1cup or 250ml boiling water

juice of 2 lemons

olive oil

salt and freshly ground pepper

1 teaspoon turmeric

1/2 teaspoon  ground cumin

1/2 teaspoon ground coriander

1 eggplant cut into bite size pieces

green and red sweet peppers cut into chunks

2 onions sliced

4 large garlic cloves sliced



Mix the vegetables in a bowl,season well add the thyme and olive oil and juice of 1 lemon .

Put in a tin lined with baking paper and bake in a 190C preheated oven.

After about 15 minutes turn the vegetables over so they roast evenly.

Mean while put the couscous in a large bowl. Add the salt and spices and stir well.

Add about 4 tablespoons olive oil and mix well to coat the couscous grains ,this prevents them from sticking and the couscous being lumpy.

Add the boiling water and stir,let it stand for a few minutes then fluff up with a fork.

When the roasted vegetables are ready stir them in and add the remaining lemon juice and add more olive oil if needed.

This can be eaten warm or cold. 


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