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Roast vegetable couscous
Fluffy couscous with caramelised vegetables, chickpeas and lemon.
Preparation level2 / 30
Everyday cooking
4 steps
Just buy itFrom the ground up
01 — THE FINISHED DISHRoast vegetable couscousAI generated
Method
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Roast vegetable couscous
Makes 4 item
300 g couscous350 ml vegetable stock300 g courgette250 g red pepper250 g carrot150 g onion300 g cooked chickpeas45 ml olive oil30 g lemon juice5 g salt
Using: kitchen and oven
Heat the oven to 210°C. Cut the vegetables into even bite-sized pieces, toss with 30 g oil and salt and spread over two trays.
Roast for 30–35 minutes, turning halfway, until tender and browned at the edges. Warm chickpeas on one tray for the final 5 minutes.
Put couscous in a large bowl, pour over boiling stock and cover for 5 minutes. Fluff with a fork and add the remaining oil and lemon juice.
Fold the vegetables and chickpeas through the couscous and serve warm or at room temperature.
And finally, roast vegetable couscous.