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Nutty Veggie Couscous

 1 rating

Prep Time:10 mins

Cooking Time:15 mins

Serves:10 Adults

Nutty Veggie Couscous

This is a great accompaniment or serve as a main course with some grilled goats cheese. 

About this recipe

This Christmas leftovers recipe was supplied by


  • 450g / 16 oz. dried couscous
  • 1 low salt vegetable stock cube made with 450ml / 15 fl oz. of boiling water 
  • 400g / 14 oz. can chick peas, drained 
  • 50g / 2 oz. ready-to-eat dried apricots 
  • 125g / 4 ½ oz. mixed nuts 
  • 1 dessertspoon of olive oil  
  • 125g / 4 ½ oz. leftover vegetables, roughly chopped 
  • 2 tablespoons of fresh herbs such as coriander, parsley or mint 
  • Salt and pepper to taste 


  1. Place the couscous in a bowl with 200ml / 7 fl oz. hot stock. Leave for 5 minutes and break up the lumps with a fork
  2. Drain the chickpeas and chop the apricots and nuts  

  3. Add the remaining hot stock, chickpeas, chopped apricots and nuts to the bowl 

  4. Heat the oil in a frying pan and stir-fry the leftover vegetables until piping hot, then add to the couscous  

  5. Finely chop the fresh herbs and add to the bowl just before serving 

  6. Season to taste 


What you will need

  • Chopping board
  • Chopping knife
  • Frying pan
  • Measuring jug(for liquids)
  • Mixing bowl
  • Wooden spoon

Serving suggestions

Can also be made using the left-over Nut Roast 

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