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10 Minute Rainbow Couscous

We don't normally work in cups – we were raised on metric and so we usually outline our recipes in grams; but, for this simple recipe, you don’t need to be so specific! This is perfect for using up those veggies which are in the bottom of the fridge which need to be used up and it's such a refreshing meal on a sunny weekend.

Ingredients: 1/3 stock cube

1 1/3 cup boiling water 

1 cup couscous 1 heaped tbsp vegan butter (or even two)

A selection of salad:

  • Red onion, finely chopped

  • 1 cucumber, sliced and quartered

  • 1 portion of sweetcorn

  • ½ carrot chopped

  • Sliced cherry tomatoes or plum tomatoes

  • A small amount of celery, finely chopped


  1. Pour the water and stock cube into a saucepan and bring to the boil, this should fully dissolve the stock cube.

  2. Add in the cup of couscous and turn off the heat completely. Put a lid on your saucepan and set the timer for five minutes. It will absorb the boiling stock – don’t worry about it appearing dry.

  3. Whilst you’re waiting for the couscous to cook, prepare your salad.

  4. Once your five-minute timer has finished, put the flora into the pan and replace the lid – it will melt it down.

  5. After it has melted, use a fork to fluff the couscous so that it is coated in the melted butter.

  6. In your serving bowl, mix together the couscous and salad – et voila! An easy meal that’s ready in ten minutes.


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