Veg Couscous Recipes: GP by Marika

marikaI found Marika on Instagram through a swap. I instantly liked the pictures of the recipes that she had shared and somehow the love and efforts that she put behind preparing the food was showing through.

I felt she could be a potential Guest Post contributor with some vegetarian recipes – and I was bang on ! She came up with these lovely recipes and took pictures of them too. 

On her Instagram – Marika describes herself as a twenty-something, Hungarian, dreamer, fan girl and a mad scientist in training ! 

Hey guys! So, today I’m bringing you two quick and easy vegetarian dishes that would fit in your busy lives and hopefully kids will like them too.

The goal was to find something that takes very little time to make, but still delicious, healthy and kid friendly. What I ended up making was two couscous dishes, one savory and one sweet.

The best thing about these dishes is that they take little to no food prep and they’re very versatile. They’re also very colorful dishes, so they could be fun for the kids! They’re kind of like a starting point or just inspiration really, because whatever veggies or fruits you have in your fridge, you could probably make a couscous dish with them! So don’t worry if you don’t have these ingredients, just improvise, be creative! I promise you, it will taste awesome!


The first dish is a Green couscous salad with lemon tahini dressing. Like I said, you can change the veggies to whatever you have on hand or you like. You can change the dressing too, to some hummus or even pesto. (Some of my other favorite combos are beetroot, pomegranate couscous with cilantro pesto, or tomato and cucumber couscous with humus and basil pesto. But really, just be creative with it! 🙂

Green couscous salad with lemon tahini dressing
1 cup of couscous
1 1/2 – 2 cups of vegetable broth (depending of the couscous, they vary from brand to brand on how much liquid they need)
1 cup of steamed broccoli (I usually steam mine with a little garlic butter)
1/2 cup of peas
Salt, pepper, lemon to taste

For the dressing:
1/2 cup of tahini
2-3 tbs fresh lemon juice
4-6 tbs warm water
Salt, pepper to taste

Heat the broth and pour it on the couscous, stir it and let it rest for a few minutes. Depending on what kind of brand you use, it might take a little more or less liquid. You can prepare the vegetables until the couscous is resting. You can stir it occasionally or just fluff it up before serving.

For the dressing put everything in a blender or you can just stir it yourself. Adjust the water to get the thickness you like.

Stir together the couscous, veggies and dressing. Sprinkle it with a little salt and pepper and lemon juice. Enjoy!


The other dish is Coconut couscous fruit bowl. The same goes for this recipe too, you can change the fruit to whatever you like! I really like this dish for breakfast, or lunch too with a smoothie. Some of my other favorite combos for sweet couscous is with almond milk, cardamom, fresh blueberries and nuts or with some cocoa powder, coconut milk and strawberries, but again, just have fun with it!
Coconut couscous fruit bowl
1 cup of couscous
2 cups of coconut milk (or milk of your choice)
1 tbs of coconut flakes
1/2 tbs of cinnamon
1 tbs of maple syrup (or sweetener of your choice)
2 tangerines
2 tbs of raisins
I also used some dried fruits (mango, banana) and fruit jam to finish the dish off, but it’s up to you

Warm the milk, coconut flakes, cinnamon and maple syrup in a pan, but don’t bring it to boil. Pour over the couscous and stir it thoroughly. Let it rest for a few minutes, stir it occasionally.
Add the fresh and dried fruits to the couscous. Enjoy!