Auntie Rachel’s Curried Cous Cous

I’d say I have a pretty addictive personality when it comes to food. I will happily eat an entire block of chocolate in one sitting, and don’t even get me started on Oreo’s. My grandparent’s will tell you I’m not very good at sharing when it comes to food. If I buy a bowl of hot chips, you have to be preeeetttyyy special for me to share them with you. I’m also addictive in the way that when I find a recipe I really like, I’ll make it over and over again, to the point where I’ll be eating it almost every day.

11118082_10206177521267421_1246800537_nThat leads me to this recipe. I’d estimate I’ve eaten it at least four times this past week. And why wouldn’t I when it takes under 15 minutes to make, you can cook it in one pot (who has time for washing dishes!?) and it’s one of those recipes where you literally just chuck everything in and walk away. (Okay, I lie. Maybe you have to stir it a few times, but still!) And it’s versatile! I’ve eaten it for both lunch and dinner and either way, it’s amazing.

I have a handful of incredibly gorgeous family members who always cater for my (sometimes annoying) vegan needs.I’ve never been to a family dinner and felt worried that there won’t be food for me. When my auntie presented this dish at dinner a few weeks ago, I knew I had to steal the recipe (and also eat two platefuls). It has now been tried on three of my friends and both my mum and brother. It’s always risky cooking for other people, but this one was definitely a huge success.

It’s 10.15am and my mouth is already watering just thinking about this. So let’s just get into the recipe before I get too hungry. ‘Auntie Rachel’s Curried Cous Cous’ (to serve 5):


  • Approximately 375g pearl cous cous (1 1/2 boxes)
  • 1.5L vegetable stock OR 2 vegetable stock cubes to make 1.5L
  • 1tbsp canola/vegetable oil
  • 2 onions
  • 4 – 5 Portobello mushrooms
  • 3 large carrots
  • 300g frozen peas
  • 3 cubes frozen chopped spinach OR a few large handfuls fresh baby spinach
  • 1 head broccoli OR broccolini
  • 3 – 4tsp curry powder (to taste).


  1. Start preparing the vegetables by chopping them into bite-size pieces (there’s no specific method to this, just cut them how you like). If you’re using frozen spinach, prepare it per instructions on the package.
  2. In a large pot, heat oil then add the onions and cook until translucent.
  3. Add the mushrooms, carrots and broccoli, cooking again for 2 – 3 minutes or until the vegetables begin to soften.
  4. Add the peas and cook for a further 2 – 3 minutes (don’t forget to stir) before adding the pearl cous cous.
  5. Stir briefly then pour in the vegetable stock. Stir once again.
  6. Add curry powder and spinach.
  7. Cover with a lid, bring it to a light simmer, stir and let it cook for approximately 15 more minutes.
  8. Once cous cous is soft and liquid is absorbed, serve and enjoy! No garnish needed.


  1. You may need to stir a few times to ensure the cous cous doesn’t stick to the bottom of the pot.
  2. Make sure there is enough liquid to cover all the ingredients. Add more water or stock if you need.
  3. Curry powder can be added to taste.
  4. You can use any vegetables you’ve got in your fridge/freezer. These were just what I had available at the time (and are also my favourite combination!)
  5. Cooking time may vary, but just make sure the cous cous is soft and the liquid is absorbed.
  6. Don’t feel guilty if you eat it multiple times per week, or per day even! I won’t judge.


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