Roasted Vegetable Couscous

Ginger Kitchen

Ginger Kitchen

Vegan

Roasted Vegetable Couscous

  • Prep Time 10m
  • Cook Time 45m
  • Servings 2

Ingredients

  •  1 large sweet potato, peeled and diced
  •  1 carrot, peeled and diced
  •  Olive oil
  •  Salt, to taste
  •  Pepper, to taste
  •  3 tsp mixed herbs
  •  1 red onion, finely chopped
  •  1 courgette, diced
  •  2 sweet peppers, diced
  •  1 1/2 cups water
  •  1/2 cup wholemeal couscous
  •  1 Tbsp tomato purée
  •  1/2 tsp garlic granules
  •  1/2 tsp paprika
  •  1/4 tsp chilli flakes
  •  1 Tbsp nutritional yeast
  •  2 tsp lemon juice
  •  3 sun-dried tomatoes, finely chopped
  •  10 cherry tomatoes, halved

Method

  • Preheat the oven to 180°C.
  • Place the sweet potato and carrot on a baking tray. Drizzle with a little olive oil and season with salt, pepper, and 1 teaspoonful of mixed herbs. Roast for 40 minutes.
  • After 15 minutes, place the onion, courgette, and peppers on another baking tray. Drizzle with a little olive oil and season with salt, pepper, and 1 teaspoonful of mixed herbs. Roast along with the sweet potato and carrot for the remaining 25 minutes.
  • Transfer all the roasted vegetables to a large bowl.
  • In a saucepan, bring the water to the boil. Add the couscous and continue boiling for 4 to 5 minutes. Remove from the heat and let sit for a few minutes.
  • Add the tomato purée, garlic granules, paprika, chilli flakes, nutritional yeast, the remaining mixed herbs, and the lemon juice and stir through with a fork.
  • Add the couscous and the sun-dried and cherry tomatoes to the large bowl with the roasted vegetables and mix well.

Recipe Adapted From Ginger Kitchen