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Nutty Veggie Couscous

 1 rating

Serves:10 Adults

Nutty Veggie Couscous

This is a great accompaniment or serve as a main course with some grilled goats cheese. Can also be made using the left over Nut Roast.

About this recipe

This Christmas leftovers recipe was supplied by


  • 450ml vegetable stock
  • 400g can chick peas, drained
  • 50g ready-to-eat apricots
  • 125g mixed nuts
  • 25g butter or olive oil
  • 125g leftover vegetables, roughly chopped
  • A pinch of salt
  • Freshly ground black peppercorns
  • Chopped herbs such as coriander, parsley or mint
  • 450g couscous


  1. Place the couscous in a bowl with 200ml hot stock. Leave for 5 minutes and break up the lumps with a fork.
  2. Add the remaining hot stock, chickpeas, chopped apricots and nuts.
  3. Melt the butter in a frying pan and stir-fry the vegetables until piping hot.
  4. Add to the couscous and season well
  5. Add the herbs just before serving.


What you will need

  • Chopping board
  • Chopping knife
  • Frying pan
  • Mixing bowl

Tip! Mint is easily grown in the garden, to easy as it can spread rapidly if soil conditions suit. It is best sown in a pot which can be sunk into the ground if desired to control the spread of roots. Harvest in summer for drying in the hot press

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