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Golden Mozzarella & Veggie Couscous

Golden Mozzarella & Veggie Couscous

4.5rating out of 5

(1656 reviews from our customers)

Prep Time

30 min



Giant couscous, also known as 'Israeli couscous', is mixed with warm roasted vegetables, fresh basil and a punchy garlic dressing. Learn how to ‘pane’ the mozzarella, which means coating in breadcrumbs and pan-frying it for a melty inside and crispy exterior.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
150g Israeli couscous
1 aubergine
1 tomato
1 British free range egg †
1 garlic clove
1 tbsp cornflour
basil 3.18
10g fresh basil
1 tsp French Dijon mustard †
2 tbsp white wine vinegar †
1 x 125g mozzarella ball †
Panko breadcrumbs edit
30g panko breadcrumbs †
1 vegetable stock cube †
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 150g giant couscous
  • 1 aubergine
  • 1 tomato
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • 1 tbsp cornflour
  • 10g basil
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 2 tbsp white wine vinegar<span class="strong">†</span>
  • 125g mozzarella ball<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
Typical Values per 100g per serving
Energy 570 kJ
136 kcal
2490 kJ
595 kcal
of which saturates
3.9 g
2.1 g
17.1 g
9.3 g
of which sugars
18.9 g
2.3 g
82.7 g
10.2 g
Fibre 1.3 g 5.7 g
Protein 6.6 g 28.7 g
Salt 0.65 g 2.86 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
150g giant couscous
wheat flour (gluten), water
1 aubergine
1 tomato
1 British free-range egg
1 garlic clove
1 tbsp cornflour
maize starch (100%)
10g basil
basil (100%)
1 tsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
2 tbsp white wine vinegar
white wine vinegar (sulphites)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
  • Allergens highlighted by † (egg, mustard, sulphites, milk, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Golden Mozzarella & Veggie Couscous

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the mozzarella in half (like you would a burger bun) 

Pat dry with kitchen paper, then set aside

2 Golden Mozzarella & Veggie Couscous

Cut the aubergine[s] in half lengthways, then chop into thick slices

Cut the tomato[es] into wedges

Peel and cut the red onion[s] into quarters

3 Golden Mozzarella & Veggie Couscous

Add the chopped aubergine, onion quarters and tomato wedges to a baking tray (use tin foil to avoid mess!)

Drizzle with olive oil and season generously with salt and pepper

Put them in the oven for 25 min or until the vegetables are tender and coloured

4 Golden Mozzarella & Veggie Couscous

Meanwhile, dissolve the vegetable stock cube[s] in a pot with 600ml [1L] boiled water, then bring to the boil over a high heat

Add the Israeli couscous and cook for 5-8 min or until cooked with a slight bite

Drain and leave to cool

5 Golden Mozzarella & Veggie Couscous

Meanwhile, peel and finely chop (or grate) the garlic

Combine the chopped garlic, Dijon, white wine vinegar, 1/2 tsp [1 tsp] sugar and 2-5 tbsp olive oil

Season generously with salt and pepper and mix- this is your dressing

Chop the basil finely, including the stalks

6 Golden Mozzarella & Veggie Couscous

Add the panko breadcrumbs to one plate, cornflour to another and beat the egg in a shallow dish

Coat the mozzarella discs in the cornflour first, then the egg, then the breadcrumbs

Coat the mozzarella for a second time in the egg, then the breadcrumbs coating every side completely 

7 Golden Mozzarella & Veggie Couscous

Heat a pan with 2-4 tbsp vegetable oil

Once hot, add the breaded mozzarella and cook over a high heat on each side for 30-60 sec until starting to turn golden


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Combine the roasted vegetables with the drained couscous, dressing and chopped basil

Serve the crispy mozzarella over the couscous


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