Roasted Vegetable Couscous
Roasted vegetable couscous is a quick and satisfying vegan meal.
It is low-fat and filling, and can be served as a side dish as
well as a main meal.
Serve for example with a salad and grilled
You can add cooked (or canned) chickpeas for extra crunch and protein.
Couscous is originally a North African dish that is popular
around the Mediterranean and Middle East as well as in many other
The word "Couscous" can be a bit confusing. The Berber word it is derived from; [Seksu], means well rolled, well formed, rounded.
Couscous is both a north African dish, a pasta and a grain.
Couscous comes in many variations, and even cracked bulghur wheat is
Here is what you'll need:
- 2 medium red onions
- 1 large red or yellow pepper (or both!)
- 1 aubergine
- 1 cup or 125 gr fresh mushrooms
- 2 medium zucchini
- Olive oil
- Salt and pepper
- 1 ounce or 25 gr black olives
- 1 pound or 450 gr couscous
Here is what you'll do:
- Pre-heat the oven to 200 C/ 400 F.
- Chop the vegetables into medium
sized bits and the mushrooms in half.
- Put on a baking tray. Sprinkle
with olive oil, salt and pepper and mix with your hands.
- Bake in the
oven for 30-45 min.
- Add the olives 15 minutes before the end of the
- Meanwhile, cook the cous cous according to the instructions on
the package (Generally you boil water, add a broth cube for more taste,
and add couscous to absorb the water off the stove.)
- Properly cooked
couscous should be fluffy, so make sure the grains absorb all the water.
- When the vegetables are cooked, add to the couscous and serve immediately. Yummy!
Hungry for more? Here's some interesting stuff:
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