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Vegetarian coucous

Preparation time: 1 hour
Cooking time: 1 hour 30 minutes
Recipe image


Serves 54 guests. Portion size 180/200g per child, 230/300g per adult.

800g carrots
640g courgette
240g celery
240g turnip
4 tins chickpeas
3 peppers (mix of colours)
1 aubergine
450g semolina
3kg onions
3 garlic cloves
Ras el hanout
11 tinned tomatoes


Fry onions and garlic in oil.

Stir in chopped veg, and tinned tomatoes and cover with water.

Bring to a boil and simmer for 1hr 30.

Add tinned chickpeas towards the end.


Boil the couscous in water at a ratio of 1-1.5 and leave to soak.

Mix with olive oil and season well.

Recipe created by:

David Le Meur, Chef de cuisine de la cuisine centrale de Plouguerneau

Other recipes:

Beetroot Salad
Spring beef and vegetable hotpot