Roasted courgette and tomato couscous recipe

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  • Vegetarian
  • healthy
Preparation Time20 mins
Cooking Time30 mins
Nutrition Per PortionRDA
Calories426 Kcal21%

A super-healthy vegetarian option with tomato and garlic. A great family meal for when you don't fancy meat or fish.


  • 75ml (5tbsp) olive oil
  • 4 courgettes, trimmed and thickly sliced
  • 1 red onion, sliced
  • 2 garlic cloves, thinly sliced
  • 225g (8oz) small tomatoes, halved
  • Few fresh thyme sprigs
  • 250g (9oz) couscous
  • Juice from 1 lemon




  1. Preheat the oven to 200°C, 400°F, Gas 6. Place 45ml (3tbsp) of the olive oil in a large roasting tin and heat in the oven for 5 mins. Add the courgettes, onion and garlic and toss to coat in the hot oil. Season with salt and freshly ground black pepper and roast for 15 mins. Add the tomatoes and thyme and roast for a further 10-15 mins until the vegetables are tender.
  2. Meanwhile, place the couscous in a bowl with 2.5ml (1/2tsp) salt and pour over 300ml (1/2pt) boiling water. Stir once, then cover the bowl and leave for 10 mins.
  3. Fluff the couscous with a fork and add the rest of the olive oil and the lemon juice. Season well. Top with the roasted vegetables and any juices from the roasting tin. Serve warm or cold.
Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.