Roasted peppers, aubergine, courgettes and onions bring colour to this lemony couscous. It is a flexible way to use spare vegetables, and a tin of chickpeas can turn it into a more substantial meat-free dinner.
Serves: 4 | Prep: 15 minutes | Cook: 25–30 minutes
Ingredients
- 2 red peppers, chopped
- 1 aubergine, cubed
- 2 red onions, wedged
- 2 courgettes, cubed
- 200g cherry tomatoes
- 300g dried couscous
- 350ml hot vegetable stock, or as directed on the packet
- 1 tbsp vegetable oil
- Zest and juice of 1 lemon
- ½ tsp ground cumin
- Fresh mint or coriander, optional
- Black pepper
Method
- Heat oven to 220°C (200°C fan). Toss vegetables with oil and pepper, spread over one or two trays and roast for 25–30 minutes until tender.
- Place couscous in a heatproof bowl, pour over hot vegetable stock, cover for the time stated on its packet and fluff with a fork.
- Stir in lemon zest, juice and cumin. Fold through roasted vegetables and optional herbs. Serve warm or cool promptly for later.
Roast, don’t steam
Cut vegetables to a similar size and spread them out. Crowding the tray traps moisture and prevents the browned edges that make this dish tasty.
Turn it into a fuller dinner
Add drained chickpeas or white beans, or serve with yoghurt. Use vegan stock and plant-based accompaniments if needed.
Using up vegetables and storing leftovers
Frozen vegetables can work but may need longer to release moisture. Cool prepared couscous promptly, refrigerate and follow the packet’s storage instructions.
Frequently asked question
Can I prepare the vegetables in advance?
Yes. Chop them ahead and keep chilled until roasting; add lemon after cooking for a fresher finish.
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