Turkish Cous Cous

Turkish Cous Cous


40 minutes




Middle Eastern




Vegetarian, Vegan, Dairy Free, Nut Free

Making this recipe


200g Cous Cous (or bulgar wheat)

250ml vegetable stock

1 x courgette chopped

1 x aubergine chopped

1 x red pepper chopped

2 x garlic cloves (whole)

1 heaped tsp Aleppo Pepper

Salt, Pepper

Squeeze of lemon

Fresh Parsley to garnish

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This Turkish Cous Cous with Aleppo Pepper is heathly ,tasty and really easy to put together. Follow these simple instructions.

Preheat the oven at 200 degrees and drizzle some olive oil on to a large baking tray.

Scatter the vegetables and whole garlic cloves on the tray with a pinch of salt and pepper, stir so they are all coated.

Put in the oven for 30-35 minutes.

While you wait for the vegetables, put a saucepan on medium heat and add the cous-cous with the stock.

Bring to a boil then take off the heat and cover with a lid.

Fluff up cous-cous with a fork and add the Aleppo Pepper with a squeeze of lemon, stir well.

Serve cous-cous on a plate and top with the roasted vegetables, add parsley to garnish and a wedge of lemon.

This recipe for Turkish Cous Cous makes a great main course or salad dish.

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