Dinner / North African-inspired
Roasted Vegetable Couscous
Roasted zucchini, peppers and eggplant meet fluffy couscous and chickpeas. Lemon and parsley brighten a warm, generous vegetable dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in couscous; check the actual product labels, including any gluten-free replacements.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Toss zucchini, pepper and eggplant with 25 ml oil, cumin and half the salt. Roast for 25–30 minutes.
Place couscous in a bowl with hot stock and cover for 5 minutes; follow the packet if it specifies a different ratio.
Fluff with a fork and stir in chickpeas, remaining oil, lemon juice and remaining salt.
Fold in roasted vegetables and parsley and serve warm.
0 of 4 steps complete
A little kitchen know-how
- Fluff the couscous rather than stirring heavily to keep the grains separate.
Make it yours & keep it well
Replace couscous with 250 g quinoa cooked according to its packet.
Storage: Refrigerate promptly for 3 days and reheat until steaming or serve chilled.
Estimated nutrition per serving
470 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate promptly for 3 days and reheat until steaming or serve chilled.
Can I adapt this plant-based recipe?
Replace couscous with 250 g quinoa cooked according to its packet.
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