A recipe for colourful couscous that’s bursting with flavour and nutrients. Suitable for vegan and low cholesterol diets, this will be a favourite for your whole family.


Makes 6 serves 

  • 250 g pearl couscous
  • 2 cups vegetable stock
  • 1 onion, chopped
  • 1 Tbs olive oil
  • 3/4 cup (120 g) dried cranberries
  • 1/3 cup (40 g) toasted pine nuts
  • 1/3 cup (30 g) chopped parsley


  1. Sauté onion in oil
  2. Add couscous and sauté for 2–3 minutes. Add stock.
  3. Cook for 8–10 minutes.
  4. Toss in remaining ingredients.

Preparation time: 
5 minutes
Cooking time: 15 minutes
Difficulty rating: Easy

  • Great served warm or cold.
  • For a variation, make the basic couscous base with onion and stock and then add marinated capsicum, fetta and mint instead of the cranberries, pinenuts and parsley.
  • To reduce the fat content of this recipe even further, use olive oil spray in place of olive oil. Reducing fat intake is an important part of improving your diet, which can reduce your risk of developing chronic health conditions like obesity, erectile dysfunction, type 2 diabetes mellitus and metabolic syndrome. 

This tasty recipe comes from Sarah’s kitchen in Annerley, QLD.

Nutritional content

Nutritional analysis per serve:

Energy 1268 kJ
303 cal
Protein 6.67 g
Total fat 10.06 g
Saturated fat 1.05 g
Carbohydrates 44.92 g
Total sugars 14.16 g
Fibre 4.23 g
Sodium 343.08 mg
Cholesterol 0 mg
Potassium 236.67 mg


More information

For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.

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