Couscous salad vegetarian

Name: Couscous salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: moroccan
Ingredients: 200 grams of couscous; 400 ml boiling water; 1 sweet potato; 4 sun-dried tomatoes; 1 aubergine; 8 cherry tomatoes; Handful of rocket leaves; 1 shallot; 1 clove of garlic; Olive oil; Half a lemon; Salt and pepper to taste

Our delicious, colourful couscous salad includes sweet potato and tomatoes, and is vegetarian friendly. Recipe for 2 people, ready in 20 minutes.

20 minutes

2 persons

Salads

Lunch

Recipe couscous salad

Made by Véronique

Published at 2015-03-27, this recipe is for 2 persons and takes 20 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

15 minutes

Time cooking

5 minutes

Total time

20 minutes

Preparation – 15 minutes

Place the couscous in a bowl and add a dash of oil from the jar of sun-dried tomatoes, along with some salt and pepper. Pour boiling water over the couscous and cover with cling film.

The couscous will absorb all the water and be ready within 5 minutes. Stir it every now and then. Peel the sweet potato and cut brunoise (cubes). Dice the shallot and garlic clove as finely as possible.

Heat a splash of olive oil in a frying pan and sauté the sweet potatoes for a few minutes. Add the shallot and garlic and sauté until the sweet potato cubes are cooked through (this takes about 8 minutes).

Season with salt and pepper. Cut the aubergine into long slices. Pour some olive oil into a small bowl and baste the aubergine slices using a silicone brush.

Heat the griddle pan and grill the aubergine on both sides until golden brown. Sprinkle immediately with plenty of (sea) salt.

Finishing the couscous salad – 5 minutes

Stir the couscous, again, to remove any lumps. Taste and season with salt and pepper. Share the couscous between 2 plates, then top with the sautéed sweet potato and the griddled aubergine.

Slice a few sun-dried tomatoes into small strips and halve the cherry tomatoes; scatter them over the salad. Add a handful of rocket and squeeze some lemon juice over the couscous salad.

Finish with a dash of extra oil from the sun-dried tomatoes. Enjoy your meal!