The couscous with grilled vegetables is a delicious, tasty and colourful dish.  It is quick to make and is ideal for a fresh summer dinner or a healthy office lunch.

The couscous goes well with the taste of fresh grilled vegetables and mint adds further freshness.

Couscous vegetables

Vegetable couscous

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Servings 2


  • 160 g couscous
  • 1 zucchini (about 100-120 g)
  • 1 aubergine (about 200 g)
  • 1 carrot (about 80-90 g)
  • 1 red pepper (about 100 g)
  • 100 g cherry tomatoes
  • 1-2 cloves garlic (optional)
  • 7-8 leaves mint (fresh)
  • 1 tbsp lemon juice
  • q.s. olive oil
  • q.s. salt


  • Wash, dry and cut the aubergine into rounds of about 5 mm thick, salt on both sides and leave aside. Then dry them with kitchen paper.
  • Peel the carrot and cut it into thin slices.
  • Wash, dry and cut the zucchini into thin slices.
  • Wash and cut the red pepper into strips.
  • Wash and cut the cherry tomatoes in half.
  • Grill all the vegetables. Put the garlic (optional) in the grill pan to flavour the vegetables, then throw it away.
  • In the meantime, prepare the couscous following the instructions on the package. For 160 g of couscous, bring 160 ml of water to the boil. Salt with a pinch of salt and pour the boiling water over the couscous. Cover and leave for 5 minutes. Shell the couscous with a fork and put it in a bowl. Add 1 tablespoon of olive oil and mix it.
  • Cut the grilled vegetables into cubes and place them in the bowl.
  • Add the lemon juice, the finely chopped mint leaves, salt and olive oil to taste. Mix it.
  • Serve the dish immediately or store it in the refrigerator.
    couscous vegetables
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Vegetable couscous

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