Easy Roasted Vegetable Couscous

    Easy Roasted Vegetable Couscous


    8 people made this

    Couscous, the national dish of Morocco, makes a fast and delicious meal. Watch this recipe being made in the Allrecipes Roasted Vegetable Couscous Video.

    Serves: 4 

    • 2 large zucchini, thickly sliced
    • 1 eggplant, cut into chunks
    • 1 large red capsicum, seeded and quartered
    • 4 large ripe tomatoes, halved
    • 2 red onions, cut into wedges
    • 2 carrots, peeled and cut into chunks
    • 4 large garlic cloves
    • 2 tablespoons olive oil
    • 300g couscous
    • 25g butter
    • 2 tablespoons chopped fresh parsley or coriander
    • salt and freshly gound black pepper
    • chilli sauce or harissa to serve

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat the oven to 200 degrees C. Arrange all the vegetables in a large shallow roasting tin, leaving the garlic cloves whole but peeled. Drizzle over the olive oil and season well with black pepper.
    2. Roast the vegetables for 45–50 minutes, turning them occasionally, until tender.
    3. Meanwhile, put the couscous in a deep ovenproof dish, pour over 500ml boiling water, cover and leave for 5 minutes to allow the grains to soak up the water. Cover tightly with foil and put in the oven with the vegetables for their final 15 minutes, to keep warm.
    4. Fluff up the cooked couscous with a fork, stir in the butter and herbs and season to taste. Serve the roasted vegetables piled on top of the couscous. Sprinkle with harissa or chilli sauce, to taste.

    Watch a video of it being made…

    Roasted Vegetable Couscous
    Roasted Vegetable Couscous

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