Truffle and Mediterranean Vegetable couscous salad

Preparation: 15 minutes / Cooking: 20-25 minutes / Serves 4 / Vegetarian / Vegan / Dairy Free


For the couscous
  • 200g 7oz couscous dry
  • 1 tsp Black Truffle Mustard
  • 1 tsp Minced Black Truffle
  • 300m/l10.5floz of good quality vegetable stock
For the vegetables
  • 2 medium sized courgettes, halved long ways and cut into 5-8mm/ 1/5 inch wide cross sections
  • 1 red and 1 yellow pepper cut into 5mm, 1/6 inch wide slices
  • 100g/3.5oz Cherry tomatoes kept whole
  • 1 red onion peeled and cut into 16 even wedges root to stem
  • 1tbs of Black Truffle Oil


  1. To prepare the couscous mix 300ml/10.5floz of vegetable stock with 1 tsp of Black Truffle Mustard and 1 tsp of Minced Black Truffle.
  2. Bring to the boil in a large pan with a lid, once boiling add the 200g of couscous. Remove from the heat and leave the lid o for 5 min whilst you prepare the vegetables.
  3. Prepare the vegetables as per the ingredient’s list and place on a large baking tray and drizzle with Black Truffle Oil.
  4. Fluff up the couscous with a fork, set aside.
  5. Roast the vegetables on 180c/350fh for 20-25 min
  6. Leave the vegetables to cool a little before mixing the couscous through them
  7. Enjoy hot or cold