Kallo
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie CakesRice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn CakesChocolate Topped Rice & Corn Cakes
    • Stocks & GraviesStocks & Gravies
    • CerealCereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipesStock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tipsRice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSHBOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant GourmetStock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipesEasy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn Cakes
    • Stocks & Gravies
    • Cereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop

Mediterranean Vegetable Couscous

A glorious spread that’s straight from the Med!

Mediterranean Vegetable Couscous

A glorious spread that’s straight from the Med!

Serves: 4
Cooking time: 25 minutes

Print and share this recipe

  • Print
  • Tweet
  • Share

Ingredients

  • 1 Kallo Organic Vegetable Stock Cube, the equivalent of 1 tbsp of Garlic & Mixed Herbs stock paste
  • 250g couscous
  • 200g baby leeks, sliced in half lengthways
  • 200g baby courgettes, sliced in half lengthways
  • Olive oil
  • 1 lemon, juice of
  • Salt & pepper
  • 100g pomegranate seeds
  • Small bunch of parsley, chopped
  • Handful of flaked almonds, toasted

For the dressing:

  • 4 tbsp of your favourite Vegan yoghurt
  • 1 tsp of harrisa paste
  • Half a lemon, juice of

How to make

  1. Dissolve the Kallo Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
  2. Heat a griddle pan on a high heat, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around 2 minutes on each side. Place on a tray to keep warm.
  3. Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
  4. Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
  5. Mix together the dressing ingredients and serve with the couscous.
< Back to all recipes

Use with either ...

Very Low Salt Organic Vegetable Stock Cubes
Very Low Salt Organic Vegetable Stock Cubes
Organic Vegetable Stock Cubes
Organic Vegetable Stock Cubes
Organic Tomato & Herb Stock Cubes
Organic Tomato & Herb Stock Cubes
Organic Garlic & Herb Stock Cubes
Organic Garlic & Herb Stock Cubes
Kallo
  • Get in touch
  • Press
  • Dull but essential T&Cs
  • Cookies
  • Cookie preferences
  • Privacy Policy

Sign up for the latest Kallo news

Sign me up!

For all the latest news and views from Kallo HQ, just pop your email address in the box below and hit ‘subscribe’.

Kallo Foods Ltd, River View, 2 The Meadows Business Park
Station Approach, Blackwater, Camberley, Surrey, GU17 9AB

Copyright © 2013-2023 Kallo
Site by big fish®