Roasted Vegetable Couscous
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Roasted Vegetable Couscous

Recipe by Ginger Kitchen
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

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

Directions

  • 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.

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