Mediterranean Couscous with Mustard Lemon Sauce

15-min couscous with colourful vegetables and a refreshing mustard lemon sauce. It can be eaten warm or cold, as a main or a side dish.

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For today’s lunch, I made cauliflower steaks and roasted potato wedges. While roasting, I mixed the lemon mustard sauce, chopped the veg, sautéed the onion, garlic and sweet peppers in a pan, cooked the couscous with the broth, and mix in salad leaves, done!

I thought I won’t be able to finish since the quantity was a lot. But there was only vegetables and grains, which were easy to digest, so it’s not difficult to clean up the dishes!

Ingredients

Serves 2

• 100 g couscous
• ½ small onion, chopped
• 1 clove garlic, minced
• ¼ red pepper, diced
• ¼ yellow/orange pepper, diced
• 5 olives, cored and chopped
• a handful of salad leaves, roughly chopped
• 5 cherry tomatoes, halved
• fresh parsley, chopped
• ½ tsp salted vegetable bouillon powder
• 120 ml water

For the Mustard Lemon Sauce

• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2-3 tbsp olive oil
• 1 tsp mustard
• ½ clove garlic, minced
• a pinch each salt, sugar, pepper

How to Make Mediterranean Couscous with Mustard Lemon Sauce

1. Mix all the mustard lemon sauce ingredients in a small bowl.
2. Heat a little oil in a pan, sauté onions and garlic over low heat for 2-3 minutes. Then add the peppers and season with a pinch of salt. Cook until their textures reached y are softened.
3. Add couscous, vegetable bouillon powder, water and mix well. Cover with a lid, cook for 5 mins with low heat, then off the heat.
4. Place the couscous in a bowl, and add olives, cherry tomatoes, salad leaves and parsley to toss. Finally, freshly squeeze in some lemon juice and enjoy!