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Giant couscous with chickpeas, sweet corn, paprika and tomatoes (v, lf)

A delicious, easy salad that highlights the benefits of giant couscous.

Serves 4 as a light main or approximately 8 as a side.

Vegan and low fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.


200g (dry weight) / 1-1/2 cups uncooked wholemeal giant couscous

1/2 cup vegetable stock (I used homemade and unsalted)

1 cup sweet corn kernels

2 tbsp dried paprika

1 tbsp lemon juice
1 cup cherry tomatoes, sliced in half

Water, for cooking


1. Add the couscous and vegetable stock to a saucepan and add enough water to generously cover the couscous. Bring to the boil and then reduce heat to simmering point. Cook, covered, for 6 minutes. (If you are cooking corn from frozen, as I was, add the corn towards the end and add a minute to the cooking time.)

2. When the couscous is cooked, drain it of liquid and stir through all remaining ingredients except the tomatoes. Top with tomatoes at the end.

Serve warm or cold.