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Roasted Vegetable Couscous

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Ingredients

  • 250g Couscous

  • 1 litre hot Chicken Stock

  • Knob of Butter

  • 5ml ground Cumin

  • 10ml ground Coriander

  • 15ml Lemon Juice

  • 4 sprigs of Parsley, chopped

  • 1 Aubergine

  • 1 Green Pepper

  • 1 Yellow Pepper

  • 1 Red Pepper

  • 4 Courgettes

Method

  1. Slice aubergine into ½ cm discs, sprinkle with salt and place in a colander to drain

  2. Pour hot stock over couscous, mix well, cover and set aside for 5 minutes

  3. Run a fork through the couscous to loosen the granules

  4. Add butter, cumin, coriander, lemon juice and parsley to couscous

  5. Mix well and leave to cool (every now and then mix with a fork to keep couscous from sticking together)

  6. Dry the aubergine

  7. Cut the peppers into strips

  8. Slice the courgettes

  9. Place the vegetables onto a baking tray, drizzle with olive oil and season

  10. Bake the vegetables for 20 minutes at 180°C

  11. Mix the vegetables into the couscous

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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