I have a soft spot for the Middle Eastern and North African cuisine. I love the combination of spices, the vibrant colors and the exotic and some what mystic vibe around it. Either it’s the tagine, lamb stews, hummus, baba ghanouj, flat breads, lentil soup, falafel, shakshuka, tabbouleh or my favorite: couscous! I love them all. Today I want to share with you my easy peasy vegetarian couscous. Easy because you don’t need to cook couscous, how great does that sound? Just let it soak in hot water for 10 minutes and it’s ready to throw in all kinds of (raw) veggies. This recipe is not the authentic version, nor the secret family recipe kind of style. It’s a simple vegetarian couscous salad with all your favorite veggies and spices. Be creative and play with all the ingredients. So this is my version.


Simple Vegetarian Couscous

Serves 4-6 persons

  • 1 pack of organic couscous 500 gram
  • 1 scallion / spring onion, finely chopped
  • 1 carrot, chopped in quarters
  • 1 cup raisins
  • 1 cup dried apricots, chopped in quarters
  • 10 cherry tomatoes, sliced in half
  • 1 zucchini, chopped in quarters
  • 1 red paprika, chopped in cubes
  • handful of arugula / rocket salad
  • 50 gram of crumbled feta cheese
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • salt and peper to taste
  • mint leaves and pine nuts to decorate
  • 1 tablespoon of virgin olive oil


Soak the couscous in hot water for 10 minutes. In the meantime cut all the vegetables. You can either eat everything raw or stir fry the zucchini, paprika and carrots for a more softer texture. Mix all ingredients together with the couscous and serve with arugula salad and some crumbled feta, pine nuts and mint leaves on top and a splash of virgin olive oil.