Roasted veggies with couscous

Roasted veggies with couscous


44 people made this

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


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 (2)


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

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