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MEDITERRANEAN COUSCOUS

  • Writer: Yiannoulla Burness
    Yiannoulla Burness
  • 42 minutes ago
  • 2 min read

This basil pesto couscous salad is a vibrant, flavour-packed dish that brings together fresh herbs, roasted vegetables and hearty pantry staples. Light and fluffy couscous is tossed through fragrant basil pesto, then combined with creamy cannellini beans, briny olives and sun-dried tomato.


Oven-roasted eggplant and capsicum add natural sweetness, their caramelised edges balancing beautifully with the freshness of the pesto. The beans make the salad satisfying and nourishing, while the olives deliver little pops of saltiness along with the rich concentrated flavour of sundried tomato.


Perfect served warm or at room temperature, this dish works just as well as a wholesome main as it does a generous side. It’s ideal for meal prep, picnics, potlucks or easy midweek lunches, and can be enjoyed on its own or alongside grilled vegetables or protein of choice. Simple, colourful and full of Mediterranean-inspired flavours, this is a salad you’ll come back to again and again.



EQUIPMENT

  • Mortar & pestle or small blender

  • Sheet tray

  • Small saucepan

  • Large mixing bowl

  • Serving dish


SERVES

4–6 people


SHEET TRAY VEGETABLES

  • 130 g or 1 medium capsicum, chopped into bite-size pieces

  • 214 g or 1 medium eggplant, chopped into bite-size pieces

  • 65 g or 6 large garlic cloves, left in their skins (optional)


METHOD

  • Prepare the vegetables and place them in a mixing bowl.

  • Toss with a pinch of salt and a light drizzle of oil.

  • Spread vegetables evenly over a sheet tray.

  • Bake in a preheated oven at 180°C (375°F) for 20–30 minutes, or until tender and lightly caramelised.



COOK THE COUSCOUS

  • 105 g or ¾ cup large pearl or Israeli uncooked couscous

  • 250 ml or 1 cup filtered or spring water

  • ½ vegetable stock cube

METHOD

  • Place water in a small saucepan and bring to the boil.

  • Add the stock cube and dissolve.

  • Stir in the couscous, cover with a lid, and cook on a gentle simmer for 7–10 minutes.

  • The water should be fully absorbed.

  • Remove from heat, fluff up with a fork, and allow to cool.



INGREDIENTS FOR BASIL PESTO

  • 40 g or 1 cup tightly packed fresh basil leaves

  • 2 medium garlic cloves, peeled and chopped

  • Zest and juice of ½ medium lemon

  • 1/2 - 1 teaspoon salt, or to taste

  • ¼–½ cup extra virgin olive oil

  • 2 tablespoons plant-based parmesan (optional)

METHOD

  • Place basil leaves, garlic and salt into a mortar and pestle.

  • Pound until the leaves and garlic begin to break down.

  • Add lemon zest and juice.

  • Gradually add olive oil, mixing until a pesto forms.

  • Stir through the parmesan, if using.

  • Set aside.



INGREDIENTS FOR THE SALAD

  • Cooked and cooled couscous

  • Roasted sheet-tray vegetables

  • 1 cup cannellini beans, drained and rinsed

  • ½ cup pitted and sliced olives

  • ½ cup sun-dried tomatoes, thinly sliced

  • Basil pesto




ASSEMBLE THE SALAD

  • Place the cooked and cooled couscous into a large mixing bowl.

  • Add the roasted vegetables and cannellini beans.

  • Add olives and sun-dried tomatoes.

  • Gently toss to combine, then add the basil pesto and mix through evenly.

  • Spoon salad into a serving dish and enjoy as part of your meal or as a main.




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