Mediterranean-Inspired Couscous

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Makes 4 serves

  • 1 brown onion, finely diced
  • 1 tsp minced garlic
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp oregano
  • half tsp ground coriander
  • half tsp cayenne pepper
  • half tsp ground black pepper
  • 1 tbsp dry mixed herbs
  • 1 tbsp tomato paste
  • 550ml vegetable stock
  • 2 cups fine couscous
  • 1 tsp margarine
  • 1 yellow pepper, finely chopped
  • approx 15 cherry tomatoes, quartered
  • approx 6 black olives, sliced for garnish
  • 225g halloumi (optional)


  1. Place a large pot over high heat and add 1-2 tbsps oil. When hot, add the onion and begin frying, then stir in the garlic and cook for a couple of minutes.
  2. When the onion has started to soften, add the paprika, cumin, oregano, coriander, cayenne pepper, black pepper and dry mixed herbs to the pot and stir in. Continue cooking for a minute or so to release the flavours. Add the tomato paste and cook for another two minutes while stirring to prevent it from burning.
  3. Add the stock to the pot and mix well to get the flavours through it. Bring it to the boil then immediately turn off the heat and add the couscous. Stir the couscous through then place a lid on the pot and let it sit for about 5 minutes.
  4. If adding halloumi, slice it into thin 5mm thick strips and fry both sides in a hot pan with a small amount of oil for about one minute each side. Remove from the pan when both sides are golden brown.
  5. After the couscous has sat for 5 minutes, remove the lid and stir the margarine through. This will help prevent the couscous from clumping. Add in the yellow pepper and cherry tomatoes and gently stir through.
  6. Serve hot as either a main course or side dish, topped with a sprinkle of sliced olives and the pan-fried halloumi.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.