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Vegetable Couscous with Saganaki Recipe

The star of this dish is the saganaki cheese, which adds a delightful texture and more-ish flavour to this delicious Mediterranean dish.

Serves 4 Total Time 20 mins


Get the ingredients here

  • 250g couscous
  • 300ml vegetable stock
  • 3 tbsp extra virgin olive oil
  • zest and juice of 2 lemons (plus extra to serve, sliced into wedges)
  • 2 tbsp mint leaves, chopped
  • 1 tbsp oregano, leaves, chopped
  • 75g pine nuts
  • 200g olives
  • 2 courgettes, cut in thin strips using a peeler
  • 230g piquillo peppers, drained and sliced
  • 400g saganaki, sliced
  • 120g babyleaf salad


  1. Place the dry couscous into a large, shallow dish and pour over the boiling stock. Cover with cling film and set aside.
  2. In a large bowl add 2 tbsp olive oil, all the lemon zest and juice, mint, oregano, pine nuts, olives (along with the marinade they come in), courgettes and peppers. Give everything a good stir, seasoning to taste.
  3. Remove the cling film from the couscous and fluff it up with a fork. Add this to the bowl with the veg and herbs, mixing really well again.
  4. Next fry the cheese in a large non-stick frying pan with 1 tbsp olive oil, over a medium heat. Turn over once, so both sides are golden.
  5. When you’re ready to plate up, add the salad to the couscous, placing the cooked cheese on top with a few extra mint leaves and lemon wedges.

Hungry for more? Check out these delicious Mexican-inspired recipes.

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