Roasted vegetable couscous

Roasted vegetable couscous

Pop any leftovers into lunchboxes to enjoy as a salad at work or school the next day.

By , 21 September 2015
Roasted vegetable couscous
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.76 per serving
Nutritional Info
Each 415g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1918KJ 458KCAL
of your reference intake.
Typical energy values per 100g: 462kJ/110kcal.
  • 1 aubergine, topped, tailed and cut into 1.5cm pieces
  • 2 courgettes, halved lengthways and cut into 1.5cm pieces
  • 3 tbsp mild olive oil
  • 2 red peppers, de-seeded, cut into 6 pieces
  • 1 red onion, chopped
  • 1 level tsp dried oregano
  • 200g couscous
  • 1/2 small unwaxed lemon, finely grated zest of
  • 2 tbsp flat-leaf parsley, chopped
  • 50g pistachio nuts, shelled weight
  • 100g Wensleydale cheese (or Lancashire cheese), crumbled
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Place the aubergine and courgettes in a bowl with 2 tbsp of the oil, then toss so that all the pieces are coated. Spread out in a large roasting tin along with the peppers, skin-side up. Roast in the oven for 25-30 minutes.

  • While the vegetables are cooking, heat the rest of the oil in a pan and gently fry the onion until soft. Remove from the heat, add the oregano, couscous and lemon zest, then give it a stir.

  • Pour in 250ml boiling water and heat gently until simmering. Cover with a lid and remove from the heat. Set aside for 5 minutes.

  • When the vegetables are cooked, skin the peppers and cut into bite-sized pieces.

  • Fluff up the couscous with a fork, then add the roasted vegetables. Re-heat gently in a pan for 3-4 minutes.

  • Stir in the flat-leaf parsley and pistachios. Put in large bowls and sprinkle over some crumbled cheese, to serve.