Cooked Couscous

Aaaaaand here’s the final item in the 30 minute blast dinner, cooked couscous. To be fair, this was the best I could do because basmati rice is a pain, pasta requires some saucy base, and, well, you can just cook couscous in some boiling water, haha. But all things considered, this tasted pretty good for something I thought of as a quick fix – especially considering I threw in a heap of leftover veggies from the fridge because they were on the verge of rotting.


  • 4 cups couscous
  • 4 cups boiling water
  • 1 onion, sliced
  • 1 carrot, cut into small pieces
  • 1/4 aubergine, cut into chunks
  • 1 tomato, cut into small chunks
  • 2 tbsp oil
  • 1 tsp salt
  • Few sprigs of coriander, chopped


  1. In a bowl, add the boiling water to the couscous and cover with a plate to fluff up.
  2. Heat the oil in a saucepan and add the onions, carrots, salt and aubergines until softened.
  3. Add in the couscous and mix well, combining all the ingredients. Once combined, add in the tomatoes and mix through.
  4. To garnish, sprinkle with some chopped coriander. Can be served hot or cold.

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