Posted on Thursday, 28th April, 2016

chefOur Head Chef David Friel has been running the Grill Room kitchen here at 29 Glasgow since opening in 2007.

We will be sharing some of his classic recipes for you to try at home. This week we have Mediterranean Vegetable Cous Cous.


“A dish that carries the lightness and refreshing air so gladly received in Spring. Whip it up and take it with you as an on the go snack, or serve it as a delightful accompaniment to lamb or fish dishes.”

Mediterranean Vegetable Cous Cous Salad

Time: 10 minutes

Serves: 2-3


  • 200g cous cous
  • 250ml veg stock
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 1 red onion (diced)
  • 1 courgette (diced)
  • 8 cherry tomatoes halved
  • 50g sweetcorn
  • Olive oil
  • Seasoning
  • Vinaigrette


  1. Add boiling stock to the cous cous in a bowl and cover with cling film. Leave for 5 mins.
  2. Sauté the vegetables till soft and season.
  3. Use a fork to mix through the cous cous then add the vegetables, a drizzle of olive oil and a good drizzle of vinaigrette then season to taste.
  4. Serve warm or allow to cool and store in the fridge till ready to use.