Easy Vegetable Couscous with Lentils

This easy vegetable couscous is one of my favourite lunches when I want something filling that I can make quickly and keep in the fridge.

The original inspiration actually came from a holiday in Majorca. I had a lovely vegetable couscous while we were there and, when I came home, decided I needed to try making my own version.

Mine combines couscous with lentils, carrot, broccoli and green beans, with garlic, smoked paprika, turmeric and tomato purée adding plenty of flavour. The lentils make it more substantial than plain vegetable couscous too, which I particularly like if I’m having it for lunch rather than simply serving it as a side dish.

It’s also incredibly easy. Everything cooks together and the whole recipe takes around 20 minutes, so it’s perfect for making the night before work or preparing a batch for several lunches.

If you’re looking for something a little more Mediterranean, I also have a roasted vegetable couscous with feta, made with peppers, aubergine, courgette, pomegranate and fresh herbs.

Just Average Jen is an independent blog not connected with any weight loss plan. Please check nutritional values and/or syns/Swips yourself. Information correct at time of writing – always check official Slimming World materials for updates.

Why add lentils to vegetable couscous?

You don’t have to put lentils in vegetable couscous, but I really like them in this recipe.

They add extra texture and make the couscous more substantial, particularly if you’re eating it as a main meal or taking it to work for lunch.

Lentils also provide protein and fibre, so they turn what could otherwise be quite a light couscous side dish into something I find much more satisfying.

I use ready-cooked lentils because this is supposed to be an easy recipe. There’s absolutely no prize for making your lunchtime couscous more complicated than it needs to be!

Chickpeas would also work well if you don’t have lentils, or you could leave the pulses out completely if you’re serving the couscous alongside another source of protein.

Can I use different vegetables?

Absolutely. Vegetable couscous is a brilliant fridge-clearing recipe.

I use carrot, Tenderstem broccoli and green beans, but you don’t have to buy those exact vegetables just to make this.

Peas, sweetcorn, peppers, courgette or finely chopped cauliflower could all work. Frozen vegetables are useful too, particularly if you’re making this as a cheap lunch.

Just try to cut the vegetables fairly small so they cook quickly and you get a bit of everything in each forkful.

That’s one of the main differences between this and my roasted vegetable couscous. Here the vegetables are chopped small and cooked quickly with the couscous; in the other recipe they’re roasted separately so you get bigger pieces with that lovely roasted flavour.

Is vegetable couscous good for meal prep?

Yes, and this is probably how I use it most often.

You can make the couscous in advance, allow it to cool and keep it refrigerated in a suitable airtight container. It’s lovely cold, so you don’t even need access to a microwave at lunchtime.

I like making several portions at once because otherwise it’s very easy to reach lunchtime, realise I’ve got nothing planned and start rummaging through the cupboards looking for something quick.

Add a side salad, some extra vegetables or another protein source if you want to make it into a larger meal.

Budget shopping tips

I try to ensure all of the recipes I make are accessible to everyone. By this, I mean that they do not use obscure hard-to-find ingredients.

I also believe that recipes should use as few ingredients as possible and avoid expensive ingredients. This vegetable couscous is definitely one with easy-to-find ingredients!

We would all much rather spend money on holidays than on expensive ingredients, wouldn’t we? Then we can find more meals we enjoy abroad and replicate them at home!

Additionally, don’t forget to check out the yellow sticker reductions and freeze what you can.

Frozen vegetables are nutritionally just as good as fresh usually so do keep an eye out for those too to save money.

Do you have any particular frozen vegetables you love? Do share them with me it is always nice to hear people’s recommendations.

Step-by-step instructions for vegetable couscous

Chop carrot batons, broccoli and green beans into small chunks around the size of a garden pea.

Use boiling water to make stock with the stockpot and add all ingredients to a large saucepan and heat for 5 minutes.

Then remove from heat, stir and leave for a further five minutes with the lid on the pan.

Stir again and serve either hot or cold with a side salad.

Is this vegetable couscous suitable for weight loss?

If you follow Slimming World, WW or another particular programme, I’d recommend calculating the current value using the programme’s official tools because rules and values change over time.

This can be a useful option if you’re trying to eat healthily or lose weight because it’s easy to portion, contains plenty of vegetables and includes lentils to make it more filling.

The recipe is approximately 203 calories per serving based on the ingredients and six portions in my recipe card, although this is an estimate and will vary according to the exact products and portion sizes you use.

Other recipes and articles you might like

If you like this vegetable couscous salad then why not try these other popular couscous recipes?

Is couscous healthy – how to use couscous

Cheap Slimming World friendly meals on a budget

If you are vegetarian or want to eat more vegetarian or plant-based meals I have a full list of vegetarian and vegan recipes.

If you are looking for more summer recipes for healthy meals then I have a great selection of summer recipes here or for recipes specifically perfect for picnics check out this picnic roundup.

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