Roasted Veg Couscous

Oven roasted vegetables, combined with giant couscous - my Roasted Veg Couscous couldn't get much easier!

Lots of fresh vegetables simply roasted in the oven with some store cupboard spices, combined with giant/pearl couscous then finished off with feta, fresh mint and a squeeze of lemon. This side dish is quick and easy, and can be eaten hot or cold.

How to make Roasted Veg Couscous

• To a large sheet pan, add chopped pumpkin - see Image (1).
• Add chopped capsicum - see Image (2).

  

  Image (1)

  

  Image (2)

  
  
• Add chopped eggplant - see Image (3).
• Add chopped zucchini - see Image (4).

  

  Image (3)

  

  Image (4)

  
  
• Add chopped tomatoes - see Image (5).
• Add sliced red onion - see Image (6).

  

  Image (5)

  

  Image (6)

  
  
• Sprinkle cumin, garlic powder and salt & pepper over the pile of vegetables - see Image (7).
• Then mix to coat - I use my hands for this - see Image (8).

  

  Image (7)

  

  Image (8)

  
  
• Add olive oil and mix to coat - see Image (9) - then spread vegetables into an even layer on the baking sheet and place in oven @ 180c ff to bake for 20 minutes.
• Remove from oven and sprinkle over pine nuts - see Image (10) then place back in oven to bake for a further 5 minutes.

  

  Image (9)

  

  Image (10)

  
  
• Remove from oven, then combine with cooked giant couscous, crumbled feta, sliced fresh mint and finish off with a squeeze of lemon to serve.

I hope you enjoy this roasted veg couscous, a tasty side dish full of flavour and jam-packed with healthy vegetables!

Lee-Ann ♥

Roasted Veg Couscous

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Roasted Veg Couscous - Lots of fresh vegetables simply roasted in the oven with some store cupboard spices, combined with giant/pearl couscous then finished off with feta, fresh mint and a squeeze of lemon.

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Total Time: 50 minutes

Servings: 4 as a side

Calories: 235kcal

Author: Lee-Ann Grace

Ingredients

• 250 g pumpkin (chopped)
• 1 small red capsicum (chopped)
• 1 small eggplant (chopped)
• 1 medium zucchini (chopped)
• 2 roma tomatoes (chopped)
• 1 small red onion (sliced)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• salt & pepper
• 3 teaspoon olive oil (divided)
• 1 cup giant/pearl couscous (prepared according to package instructions - see my notes for a tip for extra flavour)
• 50 g danish feta (crumbled)
• ¼ cup fresh mint leaves - loosely packed (thinly sliced)
• juice of a lemon (optional)
• 2 tablespoon pine nuts

Instructions

• Pre heat oven to 180c ff / 355f.
• Take a large rimmed baking sheet, and place pumpkin, capsicum, eggplant, zucchini, tomato & onion into a rough pile on the sheet.
• Sprinkle vegetable pile with ground cumin, garlic powder, salt & pepper and mix to coat - I use my hands for this.
• Drizzle 2 teaspoon of olive oil over vegetables, then mix again to coat. Spread the vegetables out evenly on the baking sheet, and bake for 20 mins.
• Remove from oven, sprinkle over the pine nuts and return to the oven for a further 5 mins.
• Meanwhile, cook the couscous according to packet instructions (my tip for extra flavour in the couscous is to use vegetable or chicken stock instead of water).
• Place the cooked couscous in a bowl, then add the roasted vegetables plus the extra 1 tsp of olive oil. Add crumbled feta and sliced mint, mixing lightly to combine.
• Drizzle over lemon juice if using, and serve.

Notes

My tip for getting some extra flavour into your giant/pearl couscous is to prepare it using vegetable or chicken stock instead of water.

If you are not sure where to find giant/pearl couscous in the supermarket, in Australia it's in the dry pasta section.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*