Easy Roasted Vegetable Couscous Recipe

A Roasted Vegetable Couscous is my idea of a great way to add a splash of colour and to your table throughout winter and early spring!

A Roasted Vegetable Couscous is my idea of a great way to add a splash of colour and interest to root vegetables throughout winter and early spring!

Roasted Vegetable Couscous Salad.

This recipe is one that I often call upon when the rustic tones of winter food are getting a bit tedious. Times when I desire all the flavour of winter roots but with a splash of colour to liven things up a little.

It is very much a warm winter salad and one that I love.

Sure this dish takes a little time to cook but none of it is your time! You have 10-15 minutes work at most in the kitchen.

You can walk away for an hour and do something much more interesting.

When you come back chuck in a bit of couscous boil up some stock and you have what I consider to be a great meal.

You could, of course, serve this dish as a side with a grilled or roasted piece of meat.

Maybe the chicken legs in this recipe or even the grilled halloumi from this recipe!

Yet despite being a committed carnivore, I could gobble this stuff up all day just as it comes.

It would be fantastic with a huge handful of parsley or coriander but alas it is the wrong time of year so ‘nekid’ it is.

A Roasted Vegetable Couscous is my idea of a great way to add a splash of colour and interest to root vegetables throughout winter and early spring!

Ingredient Guide?

Most of the ingredients in this recipe should be familiar to most.

There are however a couple that may be new to some, couscous and pomegranate molasses.

I love couscous, it dates back to the 7th century and is closely associated with the North African Berbers.

It has always been steamed and served in much the same way it is today. However, most modern couscous is pre-steamed and then packed.

This means all you have to do is add hot liquid, around 1.5 times the volume of couscous let stand for a while and off you go.

It works wonderfully as both a base for a dry dish like my roasted harissa chicken thighs and wet dishes like my sweet potato tagine.

Pomegranate molasses is nothing more than a syrup made by taking the juice of a pomegranate and reducing it down.

As an ingredient, it is really common in Middle Eastern and North African food.

It has an astringent flavour that is quite tart but also an unusual sweetness that hangs around in the most wonderful way.

A Roasted Vegetable Couscous is my idea of a great way to add a splash of colour and interest to root vegetables throughout winter and early spring!

Can I Pomegranate Molasses at Home?

Of course, you can!

The process is simple, take pomegranate juice, sugar and lemon and reduce. Simple hey? You can find the ratio for the ingredients in pomegranate molasses here.

Be sure not to buy sweetened pomegranate juice though, you will essentially end up with a sticky mess.

But, let’s face it I live in the middle of nowhere and I can find it!

I do have to make a trip to the big city, but nevertheless, I can find it.

It is an ingredient that I would definitely stick it on my ‘must have in my larder’ list.

I use it in recipes as diverse as my Lamb Kofta and my take on the classic Iranian Fesenjan. If you have not heard of the latter then I would urge you to click through and take a look, it is magical!

A Roasted Vegetable Couscous is my idea of a great way to add a splash of colour and interest to root vegetables throughout winter and early spring!
Simple Roasted Vegetable Couscous Recipe

Simple Roasted Vegetable Couscous Recipe

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

If you can peel vegetables then you can make this insanely simple roasted vegetable couscous recipe, whether you eat it for lunch or serve it as a side it is a glorious dish!

Ingredients

  • 150 g Red Pepper Preserved in Oil
  • 150 g Red Onion
  • 100 g Leak
  • 100 g Carrot
  • 250 g Butternut Squash
  • 4 Cloves Garlic
  • 1 Cinnamon Stick
  • 3 Tbsp Pomegranate Molasses
  • 1 Tsp Dried Oregano
  • 2 Tbsp Cooking oil, Neutral
  • 150 g Cous Cous, Small Grain
  • 250 ml Vegetable Stock, Boiling
  • 1 Pomegranate
  • Olive Oil
  • Salt and Pepper

Instructions

  1. Top and tail the red onion and chop into quarters then separate out into petals
  2. Cut the leek into 1cm coins and the carrot into 5mm rings.
  3. Cut the butternut squash into a 1cm dice.
  4. Place all of the vegetables in a roasting pan with the garlic, cinnamon stick and dried oregano.
  5. Add in the cooking oil and get stuck in with your hands to coat the vegetables.
  6. Then add in the pomegranate molasses, mix together with a spoon.
  7. Roast in the oven at 180°C or 350°F for 1-hour tossing occasionally.
  8. When the vegetables are roasted remove from the oven and mix in the couscous so that it is coated in the juices from the pan
  9. Pour in the vegetable stock cover with a lid of tin foil and allow to sit for 10 minutes in a warm place.
  10. Fork through the couscous and vegetable mix, add a good glug of olive oil, add salt and pepper to taste and serve covered with pomegranate seeds.

Notes

I am often happy to eat this just as it comes and it makes a great supper or lunch dish but feel free to serve with a juicy pork chop something like my brined pork chop works a treat.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 363 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 203mg Carbohydrates: 69g Fiber: 5g Sugar: 53g Protein: 3g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

22 thoughts on this Recipe:

  1. This Roasted Vegetable Cous Cous is so healthy and colorful. I can’t wait to try this super delicious recipe. Thanks for sharing.

    Reply
  2. This looks like the most beautiful Cous Cous ever! I love the roasted vegetables mixed in with pomegranate. Talk about a flavorful combination!!! I could eat this everyday.

    Reply
  3. Love cous cous but always think of it a s a summer dish. Your way, with the roasted vegetables, makes it a great all year round dish with such fantastic colour. Wish I could find the pomegranate molasses though!

    Reply
    • You can make pomegranate molasses, by boiling down pomegranate juice, lemon juice and sugar 🙂 Really simple and well worth it.

      Reply
    • I was just testing Mary 😉 If only, my proof reading is shocking, thanks for flagging it I have updated the recipe, it is 3 tbsp.

      Reply
  4. What a huge heaping plate of cous cous! We have people coming over for a big party on Sunday. I’ve bought the ingredients so I can serve up a big batch of this 😀

    Reply
  5. I love the cinnamon stick addition! I imagine it adds a subtle background spice. I also happen to have pomegranate molasses in my pantry, so I’m definitely making this one!

    Reply

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