I mentioned yesterday that I served my Moroccan roasted tomato and chickpea stew with some Mediterranean style couscous – and here it is!

I find couscous a bit boring and tasteless on its own, which is why it’s so important to find great, strong flavours to stir through it. This Mediterranean couscous was so quick to whip up, and I was able to leave it in the fridge until my guests arrived (I just took it out of the fridge about 30 minutes before serving so that it wasn’t fridge cold).

This dish was bursting with flavour, but tasted quite light – if you wanted to make it lighter still, you could omit or reduce the quantity of the feta.

As with the chickpea stew, I halved this recipe for you – so if you follow the quantities I have suggested, you won’t end up with quite as enormous a mound of couscous as I did!

Now, off I go to plan my next dinner party…


Mediterranean style couscous

Serves 4

250g couscous
250ml vegetable stock
2tsp oil
1/2 red onion
100g feta cheese, crumbled/diced
150g cherry tomatoes, quartered
100g black olives, halved
Handful fresh parsley, chopped
Black pepper

In a large bowl, pour the boiling vegetable stock over the couscous, and stir to combine. Cover with a plate and leave for 5 minutes. Remove the plate and fluff up the couscous with a fork.

Meanwhile, heat the oil in a frying pan and, over a low heat, gently soften the red onion for 4-5 minutes. Set aside to cool.

Once the couscous and red onion are cool, mix together all the ingredients. You may wish to hold back a little of the feta, parsley and olives to decorate.