Fun Cooking – Couscous with Roast Vegetables

Serves 4


  • 1 carrot
  • 1 sweet red pepper
  • Half a butternut squash
  • 1 small sweet potato
  • 1 courgette
  • 1 sprig of rosemary & 1 bay leaf or pinch of mixed herbs
  • 150g couscous
  • 300ml low salt vegetable stock in hot water

What to do

1. Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.

2. Peel and chop the sweet potato into small pieces. Peel, de-seed and chop the squash into small pieces. Slice the courgette, carrot and red pepper.

3. Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a pre-heated oven at 200ยฐC / gas mark 6 / moderately hot for 15 minutes.

4. When the vegetables are cooked stir them into the couscous.

5. Serve with a green salad.

Good source of vitamin A

ยฉ Copyright The Vegetarian Society

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Couscous with Roast Vegetables
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