Roasted Vegetable Cous Cous

Cous cous is a staple of North African cuisine, traditionally served alongside slow-cooked stews and tagines. It has since become popular worldwide, thanks to its light texture and ability to soak up flavours beautifully. This roasted vegetable cous cous is a simple yet delicious dish that makes the most of seasonal vegetables, combining them with fragrant basil and a rich vegetable stock. It’s a quick and easy meal that can be served as a main or a side dish, making it perfect for busy weeknights or meal prep.

Why This Recipe is a Healthy Choice

This roasted vegetable cous cous is packed with nutritious ingredients that offer a range of vitamins, minerals, and other health benefits:

• Red Pepper – High in vitamin C, which supports the immune system, and contains antioxidants like beta-carotene to promote healthy skin.
• Red Onion – Rich in quercetin, a powerful antioxidant with anti-inflammatory properties, and contains prebiotic fibre to support gut health.
• Aubergine – A great source of fibre for digestion, as well as anthocyanins, which may help protect against heart disease.
• Courgette – Low in calories and high in vitamin A, which is essential for healthy vision and immune function.
• Basil – Contains antibacterial properties and provides vitamin K, which supports bone health and blood clotting.
• Cous cous – A low-fat source of carbohydrates that provides sustained energy and small amounts of protein and selenium, a mineral that supports thyroid function.
• Vegetable Stock – Enhances flavour without adding extra fat, and using a low-sodium option can help keep salt intake in check.
• Avocado Oil – Provides heart-healthy monounsaturated fats that support brain function and reduce inflammation.

Do you have a diet restriction?

This roasted vegetable cous cous is:

• Vegan
• Vegetarian
• Dairy Free
• Nut Free
• Low Fat
• Syn Free
• Ultra Processed Food Free

All slimming world related info is gathered from various internet sources. Syn values may be incorrect or outdated. If you see one is wrong, please let me know so I can update the information!

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1:

Start by preheating your oven to 200°C (180°C fan). While the oven heats up, chop the red pepper, red onion, courgette, and aubergine into bite-sized pieces. Try to keep them evenly sized so they roast at the same rate.

Step 2:

Spread the vegetables out on a baking tray, drizzle with 1 tablespoon of oil, and season lightly with salt and pepper if desired. Roughly chop the basil and scatter it over the vegetables, then toss everything together to ensure the basil and oil coat the vegetables evenly. Roasting the basil with the vegetables allows its flavour to infuse deeply into the dish. Place the tray in the oven and roast for around 25 minutes, turning the vegetables halfway through, until they are golden and slightly caramelised at the edges.

Step 3:

While the vegetables are roasting, prepare the cous cous. Place 150g of couscous into a large bowl and pour over 250ml of hot vegetable stock. Cover the bowl with a plate or some cling film and let it sit for about 5 minutes. The cous cous will absorb all the liquid and soften perfectly. After 5 minutes, fluff the grains with a fork to separate them and prevent clumping.

Step 4:

Once the roasted vegetables are ready, add them to the cous cous and stir everything together gently, ensuring the flavours combine. Taste and adjust seasoning if needed before serving. This dish should be enjoyed warm, making it ideal for winter lunches.

Variations and Additions

• Add protein – For a more filling meal, stir in some chickpeas, grilled chicken, or crumbled feta cheese.
• Spice it up – Mix in a teaspoon of harissa, smoked paprika, or cumin for a touch of extra flavour.
• Citrus boost – A squeeze of fresh lemon juice brightens up the dish and enhances the roasted vegetable flavours.
• Nuts and seeds – Sprinkle toasted pine nuts, almonds, or pumpkin seeds on top for added crunch.
• Extra vegetables – Roasted cherry tomatoes, mushrooms, or butternut squash make great additions.

Frequently Asked Questions

Can I make this in advance?
Yes! This couscous dish stores well in the fridge for up to 3 days. Simply keep it in an airtight container and serve it cold or reheat gently if preferred.

Can I freeze roasted vegetable couscous?
Couscous doesn’t freeze particularly well as it can become mushy when defrosted. However, you can freeze the roasted vegetables separately and mix them into freshly made couscous when needed.

What can I serve this with?
It works beautifully as a standalone meal but can also be served alongside grilled fish, chicken, or as part of a mezze spread with hummus and flatbreads.

How can I make this gluten-free?
Couscous is made from wheat, so it isn’t gluten-free. You can substitute it with quinoa or millet for a similar texture and taste.

Can I use dried basil instead of fresh?
Fresh basil adds a wonderful fragrance, but if you only have dried basil, use about 1 teaspoon. Stir it into the vegetable stock before adding it to the couscous to help release the flavour.

Is this dish suitable for a low-calorie diet?
Yes, it’s naturally low in calories and packed with nutritious ingredients, making it a great option for a healthy, balanced meal.

Can I use different vegetables?
Absolutely! This recipe is very flexible, so you can swap in any seasonal vegetables you have on hand.

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