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Giant couscous with courgette, fig and goat’s cheese

Name: Giant couscous with courgette, fig and goat’s cheese
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: ½ vegetable stock cube; 200g giant couscous; 3 medium courgettes; 1 lemon; Handful fresh mint leaves; 50g chopped walnuts; 2 tbsp walnut oil; 4 ripe figs; 125g soft goat’s cheese

Published: 31 Jul 14
Updated: 26 May 25

A quick, easy to make veggie recipe made with giant couscous, courgettes, fresh mint, figs and goat’s cheese. Perfect for midweek, especially in summer and early autumn.

Easy
August 2014

Test kitchen approved

Serves 4
Hands-on time 30 minutes

A quick, easy to make veggie recipe made with giant couscous, courgettes, fresh mint, figs and goat’s cheese. Perfect for midweek, especially in summer and early autumn.

Vegetarian

Nutrition: per serving

Calories: 390kcals
Fat: 23.3g (7.2g saturated)
Protein: 13.7g
Carbohydrates: 31.6g (6.7g sugars)
Fibre: 2.5g
Salt: 0.9g

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Ingredients

½ vegetable stock cube
200g giant couscous
3 medium courgettes
1 lemon
Handful fresh mint leaves
50g chopped walnuts
2 tbsp walnut oil
4 ripe figs
125g soft goat’s cheese

Method

Boil the water in a kettle, put the ½ stock cube in a jug, then pour over 200ml hot water and mix well. Put the giant couscous into a large heatproof bowl and pour over the hot stock. Cover with cling film and leave for 20 minutes to soften, or until tender.
Meanwhile, slice the courgettes into long, thin ribbons. Squeeze over the juice of the lemon and season well, then leave for at least 15 minutes to marinate.
Chop the mint leaves. When the couscous is soft and has absorbed all or most of the stock, drain if necessary, then toss with the courgettes, chopped mint, walnuts and walnut oil. Season generously.