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Vegetable Couscous

Good for dietary types:

Vegan, Vegetarian

Download the print version here

Prep Time:

20 minutes

Cook Time:

25 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

1.5mg

Calories:

174 kcal

Protein

4.4g

Potassium:

101.1mg

Fibre:

2.5g

Carbohydrates:

26.9g

Fat:

3.7g

Saturated Fats:

0.4g

Polyunsaturated Fats:

0.3g

Monounsaturated Fats:

1.6g

Sugar:

16.9g

Vitamin A:

43.2%

Vitamin C:

91%

Calcium:

2.3%

Iron:

1.2%

About the Recipe

Our Vegetable Couscous is a delightful blend of fluffy couscous and a vibrant medley of seasonal vegetables. Each grain is infused with the subtle sweetness of roasted vegetables, creating a light and flavourful dish.

Add some sundried tomatoes, chopped into small pieces. Or some pine nuts. Or add goats cheese or feta. Remember the extra calories!

This makes a great option for lunch.

You could make it a main dish by adding a chicken breast for a white meat option, or some tinned chickpeas for a vegan option.

This dish is a great side for my Salmon Tagine, Moroccan curry or as part of a Middle Eastern meze.

Ingredients

ROASTED VEGETABLE

1 tbsp olive oil

Chop the following vegetables into small pieces:

1 aubergine
1 red pepper
1 yellow pepper
1 courgette
1 clove of garlic, minced

COUSCOUS

240g couscous
360ml of vegetable stock or water
1 tsp of Harissa paste
100g sultanas
Squeeze of lemon

Preparation

Steps

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Put all the chopped vegetables into a roasting tray and drizzle with the olive oil. Add salt and pepper, along with the minced garlic and roast for 30 minutes, or until the vegetables are soft. Turn halfway through.
Add the couscous into a bowl and cover with some hot vegetable stock or hot water, along with the harissa paste. Stir with a fork and leave to stand while the veggies cook.
Once the veggies are cooked stir them into the cous cous, add the sultanas and a squeeze of lemon juice.