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Lemony Couscous with Roasted Vegetables

25 دقيقة
20 دقيقة


For the roasted vegetables

  • 1 red onion, peeled and cut into wedges
  • 1 red pepper, deseeded and cut into 1½ cm pieces
  • 2 courgettes, cut into 1½ cm cubes
  • 1 butternut squash, peeled, deseeded and cut into 1cm cubes
  • 300 g cherry tomatoes, halved
  • 4 garlic cloves, crushed
  • 3 tbsp dried thyme
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste

For the couscous

  • 350 g (2 cups) couscous
  • 2 tsp turmeric
  • 450 ml (1¾ cups) hot vegetable stock
  • 1 bundle of coriander
  • 2 tbsp extra virgin olive oil
  • Juice of 2 lemons
  • zest of 1 lemon
  • 5 tbsp pine nuts, lightly toasted


  1. Preheat the oven to 200°C.
  2. Place all the chopped vegetables on an oven tray, sprinkle the garlic, thyme and olive oil and season with salt and pepper. Mix gently with your hands to make sure all the vegetables are well coated then roast for 20–25 minutes, until all vegetables are cooked.
  3. Remove the tray from the oven and allow the vegetables to cool a little.
  4. Place the couscous in a bowl. Add the turmeric, season with pepper and stir well.
  5. Pour over the hot vegetable stock, stir once more and cover the bowl with cling film to allow the couscous to steam and absorb the water.
  6. After 5 minutes, remove the cling film and fluff up the couscous with a fork.
  7. Combine the couscous and the roasted vegetables together in a large bowl.
  8. Add the coriander, olive oil, lemon juice and zest and toss well. Adjust salt and pepper if needed.
  9. Place the couscous on a serving dish and sprinkle over the toasted pine nuts.  

Recipes made with olive oil