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Roasted Vegetable Couscous

Roasted Vegetable Couscous

serves 4-6


1 courgette (100g)

1 red pepper (150g)

2 mushrooms (60g)

1 onion (100g)

2 cloves garlic

2 tsp dried basil

2 tsp dried oregano

1 tbsp oil – I used sunflower

1 cup (150g) couscous (I used maize)

1/4 tsp ground cumin

salt and pepper, to taste



1. Add the courgette, onion, red pepper, mushrooms and garlic into a food processor and blitz until finely chopped into small pieces. Then, transfer the vegetables into a heatproof dish and drizzle with the oil and add in the basil, oregano, and a generous pinch of salt and pepper. Stir all of the ingredients together, then place into the oven and cook for about 25 minutes until soft.

2. In the meantime, prepare your couscous by following the packet’s instructions. I combined mine with 150ml boiling water (about 2/3 cups) in a bowl, and then covered it and left it to fluff up for around 5-10 minutes. All types can vary, so make sure to use the instructions on your products label!

3. When the vegetables have cooked, remove them from the oven and pour the couscous on top followed by the ground cumin and some extra salt and pepper to taste, if necessary. Then, mix all of the ingredients together and serve straight away warm, or move into the fridge to cool and enjoy cold later.



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