Roasted Vegetable Couscous
This roasted vegetable couscous recipe is loaded with goodness and delicious Moroccan flavors. Perfect with roast lamb.
Servings: 4 servings
Calories: 292kcal
Ingredients
- 1 red onion thinly sliced
- 1 small eggplant halved and sliced
- 1 red bell pepper halved and sliced
- ½ butternut squash cubed
- 3 tomatoes quartered
- 3 tablespoon olive oil
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon sweet paprika
- pinch turmeric
- pinch cinnamon
- salt & pepper
- 1 ⅔ cups couscous (250g)
- 2 tablespoon butter (25g)
- handful cilantro / coriander leaves chopped
Instructions
- Pre-heat the oven to 200C / 400F.
- Prepare the vegetables and place in a roasting tin, pour over the olive oil and spices and mix well.
- Place the vegetables in the oven and bake for 45 minutes, stirring once.
- Meanwhile, put the couscous into an ovenproof bowl. Add water until it is level with the top of the couscous. Leave it to soak for 5 minutes.
- Cut the butter up into tiny cubes and sprinkle over the couscous. Season with salt and pepper, then cover with foil and bake in the oven for 20 minutes.
- When both the vegetables and couscous are ready, stir the vegetables into the couscous, together with the cilantro.
Notes
This roast vegetable couscous is delicious served warm or cold.
Nutrition
Serving: 1g | Calories: 292kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 133mg | Fiber: 7g | Sugar: 9g