Roasted Vegetable Couscous

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Roasted Vegetable Couscous is a vibrant dish featuring a medley of roasted vegetables like quartered white and red onions, garlic cloves, red pepper strips, courgette rounds, and aubergine chunks. The vegetables are tossed with olive oil, balsamic vinegar, honey, and oregano, then roasted until tender and aromatic. Cannellini beans are added for a creamy texture, and the mixture is combined with fluffy couscous. A final drizzle of olive oil and balsamic vinegar, along with a sprinkle of black pepper and parsley, completes this delightful dish.

white onion, quartered

red onion, quartered

bulb garlic, split into cloves and peeled

red pepper, cut into large strips

courgette, cut into rounds

aubergine, cut into small chunks

handful cherry tomatoes

cannellini beans, drained and rinsed

handful parsley, roughly chopped

Calories267.5kcal (13.38%)

Step 1

Place onion, garlic, pepper, courgette, aubergine, and tomatoes in a large roasting tin.

Step 2

Add olive oil, balsamic vinegar, honey, oregano, and a good grinding of black pepper.

Step 3

Mix well with hands.

Step 4

Roast at 200°C for 30 minutes until vegetables are tender and aromatic.

Step 5

Add cannellini beans for the last 5 minutes of cooking.

Step 6

Cook couscous according to packet instructions.

Step 7

Add couscous to the roasted vegetables and beans.

Step 8

Add a good glug of olive oil and balsamic vinegar.

Step 9

Season with black pepper and sprinkle with parsley.

Step 10

Serve and enjoy.

Calories267.5kcal (13.38%)

For a vegan version, ensure the honey is replaced with a plant-based sweetener.

Can I use different vegetables?

Yes, feel free to substitute with your favorite seasonal vegetables.

Is there a substitute for couscous?

Quinoa or bulgur can be used as alternatives to couscous.

How can I make this dish spicier?

Add a pinch of chili flakes or a chopped fresh chili to the vegetable mix before roasting.

Can I prepare this dish in advance?

Yes, you can roast the vegetables ahead of time and combine with freshly cooked couscous before serving.

What can I serve with this dish?

It pairs well with grilled chicken or fish for a more substantial meal.

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white onion, quartered

red onion, quartered

bulb garlic, split into cloves and peeled

red pepper, cut into large strips

courgette, cut into rounds

aubergine, cut into small chunks

handful cherry tomatoes

cannellini beans, drained and rinsed

handful parsley, roughly chopped

Calories267.5kcal (13.38%)

Step 1

Place onion, garlic, pepper, courgette, aubergine, and tomatoes in a large roasting tin.

Step 2

Add olive oil, balsamic vinegar, honey, oregano, and a good grinding of black pepper.

Step 3

Mix well with hands.

Step 4

Roast at 200°C for 30 minutes until vegetables are tender and aromatic.

Step 5

Add cannellini beans for the last 5 minutes of cooking.

Step 6

Cook couscous according to packet instructions.

Step 7

Add couscous to the roasted vegetables and beans.

Step 8

Add a good glug of olive oil and balsamic vinegar.

Step 9

Season with black pepper and sprinkle with parsley.

Step 10

Serve and enjoy.

Calories267.5kcal (13.38%)

For a vegan version, ensure the honey is replaced with a plant-based sweetener.

Can I use different vegetables?

Yes, feel free to substitute with your favorite seasonal vegetables.

Is there a substitute for couscous?

Quinoa or bulgur can be used as alternatives to couscous.

How can I make this dish spicier?

Add a pinch of chili flakes or a chopped fresh chili to the vegetable mix before roasting.

Can I prepare this dish in advance?

Yes, you can roast the vegetables ahead of time and combine with freshly cooked couscous before serving.

What can I serve with this dish?

It pairs well with grilled chicken or fish for a more substantial meal.

Roasted Vegetable Couscous

About Roasted Vegetable Couscous

Ingredients to Make Roasted Vegetable Couscous