Roasted vegetable couscous recipe Recipe

Name: Roasted vegetable couscous recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Red onion, peeled and cut into wedges - roasted vegetables; 1 Red pepper, deseeded and cut into 1 1/2 cm pieces - roasted vegetables; 2 Small courgettes, cut into 1 1/2 cm cubes - roasted vegetables; 1 Butternut squash, peeled, deseeded and cut into 1cm dice - roasted vegetables; 3 Garlic cloves, peeled and finely chopped - roasted vegetables; 2 tbsp Thyme leaves - roasted vegetables; 2 tbsp Olive oil - roasted vegetables; 1 Pinch of salt and freshly ground black pepper - roasted vegetables; 350 g (12.3oz) Couscous - couscous; 0.5 tsp Turmeric - couscous; 1 tsp Ground cumin - couscous; 450 ml (15.8fl oz) Hot vegetable stock - couscous; 3 tbsp Finely chopped mint - couscous; 3 tbsp Finely chopped flat-leaf parsley - couscous; 1 tbsp Olive oil - couscous; 1.5 Unwaxed lemons - Juice and zest of - couscous; 50 g (1.8oz) Pine nuts, lightly toasted - couscous

Servings: persons

1 Red onion, peeled and cut into wedges - roasted vegetables
1 Red pepper, deseeded and cut into 1 1/2 cm pieces - roasted vegetables
2 Small courgettes, cut into 1 1/2 cm cubes - roasted vegetables
1 Butternut squash, peeled, deseeded and cut into 1cm dice - roasted vegetables
3 Garlic cloves, peeled and finely chopped - roasted vegetables
2 tbsp Thyme leaves - roasted vegetables
2 tbsp Olive oil - roasted vegetables
1 Pinch of salt and freshly ground black pepper - roasted vegetables
350 g (12.3oz) Couscous - couscous
0.5 tsp Turmeric - couscous
1 tsp Ground cumin - couscous
450 ml (15.8fl oz) Hot vegetable stock - couscous
3 tbsp Finely chopped mint - couscous
3 tbsp Finely chopped flat-leaf parsley - couscous
1 tbsp Olive oil - couscous
1.5 Unwaxed lemons - Juice and zest of - couscous
50 g (1.8oz) Pine nuts, lightly toasted - couscous

1
Roast the vegetables first.
2
Place all the chopped vegetables on to an oven tray, sprinkle over the garlic, thyme and olive oil and season with salt and pepper.
3
Mix well, making sure all the ingredients are coated and cook for 20-25 minutes, or until slightly browned on the edges.
4
Remove the tray from the oven and allow the vegetables to cool a little.
5
Leave the oven turned on
6
Place the couscous in a medium-sized bowl.
7
Add the spices, season with salt and pepper and stir well.
8
Pour over the hot vegetable stock, stir once more and cover the bowl with cling film for the couscous to steam and the water to be absorbed.
9
After 5 minutes, remove the cling film and fluff up the mixture with a fork.
10
Spread the couscous out on an oven tray and place back in the oven for 5 minutes to dry out a little.
11
Combine the couscous and the roasted vegetables together in a large bowl.
12
Add the herbs, olive oil, lemon juice and zest and mix well.
13
Taste and season with salt and pepper again if needed.
14
Place on a large plate or in a large bowl, perfect for sharing, and sprinkle over the toasted pine nuts.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Red onion, peeled and cut into wedges - roasted vegetables, 1 Red pepper, deseeded and cut into 1 1/2 cm pieces - roasted vegetables, 2 Small courgettes, cut into 1 1/2 cm cubes - roasted vegetables, 1 Butternut squash, peeled, deseeded and cut into 1cm dice - roasted vegetables, and more.

Yes, Roasted vegetable couscous recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted vegetable couscous recipe

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