Home » Couscous vegetable loaf

Couscous vegetable loaf

by Christina Julia

Couscous vegetable loaf

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1.2 litres/2pt vegetable stock
  • 450g/1lb quick-cooking couscous
  • 25g/1oz butter
  • 3 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam marsala
  • 225g/8oz cherry tomatoes, quartered
  • 1 courgette, finely chopped
  • 150g/5oz canned sweetcorn kernels, drained
  • 8 large fresh basil leaves, plus
  • 50g/2oz fresh basil, chopped
  • 150g/5oz sun-dried peppers in oil
  • For the dressing
  • 75ml/3fl oz freshly squezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon honey
  • 1 teaspoon ground cumin


  • Bring the stock to the boil in a saucepan. Put the couscous and butter in
    a large bowl, cover with the hot stock and set aside for 10 minutes.
  • Heat 1 tablespoon of the oil in a large frying pan, and sweat the garlic
    and onion over a low heat for 5 minutes or until the onion is soft. Add
    the spices and cook for 1 minute until fragrant. Remove from the pan.
  • Add the remaining oil to the pan and sauté the tomatoes, courgette and
    corn over a high heat in batches until soft.
  • Line a 3 litre/5pt loaf tin with cling film, allowing it to overhang the
    sides. Arrange the basil leaves along the bottom of the tin. Drain the
    peppers, reserving 2 tablespoons oil, then roughly chop. Add the garlic
    and onion mixture, sautéed vegetables, pepper and chopped basil to the
    couscous and mix together. Press the mixture into the tin, and fold the
    cling film over to cover. Weigh down and refrigerate overnight.
  • To make the dressing, put all the ingredients in a screwtop glass jar, and
    shake well to combine.
  • Turn out the loaf and serve with the dressing and potatoes

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