Easy Roasted Vegetable Couscous

    Recipe Picture:Easy Roasted Vegetable Couscous
    1

    Easy Roasted Vegetable Couscous

    (9)
    1hour10min


    9 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.

    Ingredients
    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

    Directions
    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
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (3)

    by
    10

    I spread the vegetables out over two roasting pans to make sure they were not too crowded. If they're too crowded they steam instead of roast. Once they were done I stirred the Harissa right in to the roasted vegetables. They were even tastier reheated the second time around. The flavors really melded together. Make extra!  -  06 Mar 2012  (Review from Allrecipes UK & Ireland)

    by
    4

    Yammy!!!! 10/10  -  15 May 2014  (Review from Allrecipes UK & Ireland)

    by
    3

    Has anyone tried this exact recipe but with quinoa instead?  -  04 Jun 2015  (Review from Allrecipes UK & Ireland)

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