• 50ml olive oil
  • 100g diced onion.
  • 2 cloves garlic, crushed
  • 100g red pepper, seeded and chopped into 1.5cm cm dice
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 100g courgette, trimmed and chopped into 1.5cm dice
  • 100g aubergine, trimmed and chopped into 1.5cm dice.
  • 600ml Essential Cuisine Vegetable Stock.
  • 250g Israeli couscous.
  • 1 squeeze Lemon juice.
  • Good twist of freshly ground pepper.
  • Sea salt to season to your taste.
  • 1tsp chopped fresh coriander.
  • 1tsp chopped fresh mint.



  1. Heat olive oil in a suitable pan, add the onion, garlic and pepper, cook for 4-5 minutes, with not too much colour, stirring occasionally.
  2. Stir in the spices, cook for a further 2 minutes.
  3. Add the courgette and aubergine and continue cooking until they start to soften, remove from the heat and put to one side.
  4. Bring the Essential Cuisine Vegetable Stock to the boil in a separate pan and stir in the couscous.
  5. On a low heat, cover with a lid and simmer for 20 minutes or until the couscous is cooked. Stir occasionally and add more liquid if required.
  6. Gently fold in the cooked vegetables to the couscous, season to your taste with lemon juice, freshly ground pepper and sea salt.
  7. Served hot or cold, your Spiced Vegetable Couscous is ready to serve, garnish with the chopped coriander and mint.