Roasted vegetable couscous, a simple vegetarian dish of loads of veg baked with ras el hanout & before being tossed through buttered couscous.
This recipe is wonderfully flexible and you can substitute vegetables in and out depending on the season and what you have in the fridge.
Roasted Veg Salad
I’m rather fond of couscous, it appears on our menu at least once a week. Usually, I make my simple buttered couscous recipe and throw a load of fresh raw vegetables through it and eat it for lunch.
However, this roasted vegetable couscous recipe is usually made to be a veg heavy side dish.
It features simple soft veggies that are available all year round. Peppers, red onions and courgette or zucchini for my US-based readers, along with garlic and lemon.
They get coated in brown sugar and ras el hanout before being roasted with lemon and garlic.
Finally, they are given a load of freshness thanks to tonnes of fresh coriander and parsley and the magic of pomegranate seeds.
It is super simple to make and tastes fantastic.
Frequently Asked Questions
Can this be made in advance?
Yes, I’m fond of making a large batch of this and refrigerating it and having a bowl for lunch. It will last in the fridge for 4-5 days.
I would allow it to warm up to close to room temperature before serving personally.
Can I use different vegetables?
Absolutely, yes! You can use this idea to use up any vegetables you have in the fridge/pantry. Butternut squash, carrots, parsnips, sweet potato, cauliflower and broccoli all work really well.
However, you will need to adjust your cooking times to reflect the vegetables. Cauliflower and broccoli will only take around 20-25 minutes sweet potatoes, parsnips and squash will be much closer to an hour.
What is Ras el Hanout?
Ras el Hanout is a spice mix that is commonly used across North Africa and the Middle East.
All brands vary as with most spice mixes, but it commonly contains cardamom, cumin, clove, cinnamon and paprika to name a few.
I have mentioned that I like to serve this veggie couscous recipe as a lunch dish on occasion.
But I absolutely love it as a side dish for meat or fish!
I only name-check specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Kettle or pot and stovetop for boiling water.
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
- Mixing bowl.
- Stirring spoons.
Whether you eat this roasted vegetable couscous as a light vegetarian lunch or serve it as a veggie-rich side dish you will love it!
- 125g (⅔ Cup) Couscous
- 175ml (¾ Cup) Boiling Water
- 30g (2 Tbsp) Butter
- 3 Small Bell Peppers (Different Colours)
- 1 Red Onion
- 1 Small Courgette (Zucchini)
- 6 Garlic Cloves
- 1 Lemon
- 2 Tbsp Olive Oil
- ½ Tbsp Ras el Hanout
- 1 Tsp Brown Sugar
- ½ Tsp Coarse Sea Salt
- 1 Handful Fresh Coriander
- 1 Handful Fresh Parsley
- 1 Small Pomegranate
- Peel the red onion and then cut it into 1.5cm chunks.
- Remove the seeds from the peppers and cut them into 1.5cm pieces.
- Top and tail the courgette, cut it into quarters lengthways, then cut those quarters into 1.5cm lengths.
- Place the chopped vegetables and the garlic cloves on a baking tray, pour over the oil and sprinkle over the salt, brown sugar and ras el hanout, then mix well to coat.
- Cut the lemon in half and place it cut side down on the baking tray.
- Place the veggies in the oven and cook at 180°C or 350°F for 40 minutes.
- 10 minutes before the vegetables are cooked place the couscous in a bowl, add the diced butter and pour over the boiling water. Cover with some cling film or plastic wrap and allow it to sit until the veggies are cooked.
- Chop the parsley and coriander as finely as you can.
- Remove the seeds from the pomegranate.
- Remove the veggies from the oven and press the lemon with a large fork to squeeze out the juice.
- Press the garlic out of the paper shells and return it to the vegetables.
- Fluff up the couscous with a fork, mix it with the vegetables, chopped herbs and pomegranate arils before serving.
Amount Per Serving: Calories: 513Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 32mgSodium: 894mgCarbohydrates: 65gFiber: 11gSugar: 30gProtein: 8g
Calorific details are provided by a third-party application and are to be used as indicative figures only.