Couscous seems to have been forgotten a little bit in the food creative world and today I’m here to change that. At least a little bit. I’ve got a simple and summer-y coucous dish for you with lots of garlic, courgette, peas and spinach. I thought we could make use of the summer vegetable abundance as well you see. Especially those of you who grow courgette yourselves know what I mean!

It is a simple combo but very yummy brightened up with some lemon juice and some crunchy salted almonds. The couscous I used is made from maize to keep it gluten free but you can use any cousocus you prefer. The cooking method should be the same but always check package instructions if you’re uncertain about the ratio of water to grain.

Also couscous makes such a perfect fast food as all you need to do basically is pour hot water over it and let it do it’s thing. More couscous on the tables I say and let’s start with this dish!

Also check out my other quick summer meals that were featured alongside this one in this youtube video; courgette and corn fritters with a tangy herb dipping sauce and South Indian street food dish chana chaat.

Malin x

Couscous with Garlic Sautéed Summer Vegetables

Serves 4-6.


The couscous:

1,5 cup couscous, gluten free if required

1 heaped tsp stock powder

1 tsp olive oil

A pinch of salt

The vegetables:

2 fresh red onions with tops, or 1 red onion and 1-2 spring


2 courgettes, quarter cubes

4 garlic cloves, sliced

1 tbsp olive oil

1,5 cup frozen peas

150 g baby spinach

Salt and black pepper, to taste

To finish:

1 tbsp extra virgin olive oil

1 small lemon, juice only

0,75 cup roasted and salted almonds