Roasted veggies with couscous

    40 min

    Fluffy couscous with loads of roasted veggies. Dressed with olive oil and balsamic vinegar. A delightful vegetarian dish.

    48 people made this

    Serves: 8 

    • 1 large courgette, thickly sliced
    • 100g (4 oz) mushrooms, quartered
    • 1 red pepper, chopped
    • 1 tablespoon olive oil
    • 750ml (1 1/4 pints) water
    • 1 teaspoon salt
    • 2 tablespoons olive oil, divided
    • 350g (12 oz) couscous
    • 2 tablespoons balsamic vinegar

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat your grill to high heat.
    2. Brush vegetables lightly with olive oil, and place them under the grill. Cook, flipping over occasionally, until just tender.
    3. While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
    4. Toss couscous with veggies and drizzle with remaining olive oil and balsamic vinegar.

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    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    A quick, easy and super-healthy meal, this made a tasty vegan option for our barbecue!  -  15 Jun 2012


    The first recipe I've tried from As a student with limited budget and not much free time, this was amazing. Extremely tasty. I swapped the pepper for a carrot, though, for personal tastes.  -  31 Jan 2013


    Okay...the first time around, I made this as a side dish for some pork chops. My fiance said it was bland. There were leftovers, since he wasn't fond of it (I thought it was okay). Anyways, the next day, I sauteed some tofu and threw the leftover couscous in, making a vegetarian skillet dinner of sorts. It was awesome!! I highly recommend adding the tofu.  -  24 Jun 2002  (Review from Allrecipes US | Canada)