Roasted vegetable couscous recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 280 kCal 14%
Fat 7g 10%
  -  Saturates 1g 5%
  -  of which Sugars 10g 11%
Salt 0.2g 3%
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  • This roasted vegetable couscous is easy and quick to make and you’ll be getting a healthy serving of your 5-a-day. Peppers, courgettes and tomatoes bring plenty of flavour to couscous – which is a healthy alternative to pasta or rice. If you’re a fish lover, you could serve the couscous with grilled salmon or haddock fillets. Or for vegetarians, serve each portion with a 25g portion of reduced fat goat’s cheese on the top. Alternatively, stir through a 150g pack of marinated tofu pieces with the couscous and cherry tomatoes, before returning to the oven to heat through.


    • 1 red pepper, deseeded and chopped
    • 1 yellow pepper, deseeded and chopped
    • 2 courgettes, sliced
    • 1 large red or regular onion, sliced
    • 1tbsp vegetable oil
    • 300g couscous
    • 450ml reduced salt vegetable stock
    • 16 cherry tomatoes
    • Ground black pepper


    • Preheat the oven to 180°C/350°F/Gas Mark 4.

    • Put the peppers, courgettes and onion into a roasting tin and add the vegetable oil, tossing to coat. Roast in the oven for 25-30 minutes, turning over after 15 minutes.

    • Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10-15 minutes to soak and swell, then stir with a fork to fluff up the grains.

    • Remove the vegetables from the oven and add the cherry tomatoes and couscous, stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through, then serve.

    Top tip for making Roasted vegetable couscous

    Store in an airtight container in the fridge for up to 2 days.

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