Vegetarian cous cous

Cous cous is a classic food in North Africa and Middle East, but it's quite common also in the Mediterranean area. In Sicily, in particular, every year there's a traditional cous cous festival. There, cous cous is made in many different ways. Here, we suggest you a vegetarian version of cous cous, light and tasty. Lots of vegetables and some fresh mint, to give and extra kick to the preparation. Try it! You'll feel on in the Middle East!


  • cous cous 100 grams non pre cooked
  • courgettes 50 grams
  • carrots 50 grams
  • bell peppers 30 grams
  • spring onion 30 grams
  • mint fresh
  • cumin
  • lemon the juice of half a lemon
  • salt
  • extra virgin olive oil
10 minutes Total time
5 minutes Active time
Serves 2 persons
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Make your cous cous following the instructions on its packaging. Set aside. Slice leek, grind mint and dice the other veggies. Sautè the vegetables in a nonstick pan for a few minutes, then mix with the cous cous. Complete your dish by adding leek, mint, some powder of cumin and the juice of half a lemon.

To give taste and colour to your cous cous you can add basil and hot pepper.
In North Africa and Sicily people don't drink water while eating cous cous, in order to prevent cous cous from swall inside their stomach and make the digestion more difficult.

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