Roasted Vegetable Couscous
This easy roasted vegetable couscous recipe is packed with veggies and cannellini beans. A healthy, vegan-friendly dish that's great warm or cold.
Servings 4
Calories 316kcal
Ingredients
- ½ a small butternut squash peeled, seeds removed and then cut into cubes
- 2 tablespoon olive oil divided
- 2 medium courgettes (zucchini) roughly chopped
- 1 medium aubergine (eggplant) roughly chopped
- 2 medium red onions peeled and then cut into eighths
- 1 tablespoon harissa
- 1 teaspoon sea salt divided in half
- 1 teaspoon freshly ground black pepper divided in half
- 250 g / 1¼ cups of couscous (dry weight)
- 300 ml vegetable stock or broth Made with one vegetable stock cube
- 3 cloves garlic finely minced or put through a garlic press
- 1 large lemon the juice and zest of
- 2 tablespoon pinenuts toasted
- 1 x 400 g / 1 x 15.5oz can of cannellini beans drained and rinsed in cold water
- 10 g (a handful) fresh flat-leaf parsley chopped
Instructions
To Make The Roasted Vegetables
- Preheat your oven to 185°C (365°F). Toss the chopped butternut squash in 1 tablespoon of olive oil, season with salt and black pepper, then roast for 10 minutes. Remove the tray from the oven. Add the remaining vegetables to the baking tray.Add 1 tablespoon of harissa to a small bowl, and add 1 tablespoon of olive oil. Stir well. Drizzle the harissa mixture over the veggies. Toss the veggies in the harissa mixture, then season with salt and freshly ground black pepper.Roast for 20–25 minutes, stirring once halfway through, until tender.Add the cannellini beans towards the end of cooking and toss again.
To Make The Couscous
- While the vegetables are roasting, prepare the vegetable stock.Add the couscous to a large heatproof bowl. Pour the hot vegetable stock onto the couscous and stir briefly. Cover with cling film and leave to sit for 10 minutes. After 10 minutes, use a fork to fluff up the couscous. Stir in half a tablespoon of olive oil, the minced garlic, chopped parsley, all the lemon juice and the lemon zest.
Combine and Serve
- Add the roasted vegetables and beans to the fluffed couscous. Mix gently until everything is combined. Garnish with toasted pine nuts and fresh parsley, and serve warm or cold.
Notes
- Vegetables - This is a very adaptable recipe. You can easily swap the veggies I have used for whatever you have in the fridge. I recommend using veggies that roast well.
- Beans - You can easily swap the cannellini beans for chickpeas, butter beans or leave them out altogether.
- Harissa - If you want this dish to be more on the spicy side, then add more harissa. If you prefer no heat at all, then remove it.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standards. Cup/spoon volumes can differ from brand to brand. For accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
Calories: 316kcal | Carbohydrates: 48g | Protein: 10.7g | Fat: 11.2g | Saturated Fat: 1.5g | Sodium: 761mg | Fiber: 10g | Sugar: 8.7g | Vitamin C: 41.2mg | Calcium: 131mg | Iron: 3.7mg