Spiced Vegetable Stew with Couscous

This recipe works in combination with: Aubergine, Tomato & Goat's Cheese Stack, Ratatouille & Grilled Goat's Cheese, Vegetable & Couscous Stuffed Pepper. This recipe features in these meal plans: Veggie Mediterranean.

Simply spiced tomato, courgette and red pepper stew served over couscous.


  • 1 small tomato (approx 75g), chopped
  • 1/2 courgette, sliced
  • 1/2 red pepper, diced
  • 1/2 small red onion, finely chopped
  • 75g of couscous
  • 1 garlic clove, finely chopped
  • 1 tsp tomato puree
  • 1 tbsp olive oil
  • 1/2 tsp ground coriander
  • 1 tsp mild chilli powder
  • 1/2 tsp mixed spices
  • 300ml vegetable stock, prepared according to the packet instructions
  • 1/4 tsp lemon juice
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £1.03
  • Store cupboard: Typical
  • Calories per serving: 427
  • 5-a-day per serving: 2.7
  • Print Recipe
Spiced Vegetable Stew photo

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  1. Heat the oil in a saucepan and cook the onion and garlic for 2-3 minutes, or until the onion is soft. Stir in the tomato puree, coriander, chilli powder, and mixed spices and cook for 2 minutes.
  2. Add the pepper, courgette, tomato and enough vegetable stock to half cover the vegetables. Season with salt and pepper. Simmer for 15-20 minutes, topping up with a little extra stock if required. Stir in the lemon juice.
  3. Meanwhile cook the couscous according to the packet instructions with the vegetable stock and season to taste with salt and pepper.
  4. To serve, simply spoon the stew over the couscous.

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