Roasted Vegetable Couscous
Couscous isn’t everyone’s cup of tea! Â We love preparing the couscous and then seeing how much we can amp up the flavour.
Simple roasted vegetables  stirred through couscous is a healthy dish to accompany so many different meals.
Cooking surfaces
BBQ Temperature
Ingredients
For the couscous
- 200g couscous
- 250g boiling water
- 1 stock pot
- glug of olive oil
For the roasted veg
- 3 tbsp olive oil
- 2 red onions, cut into quarters
- 1 red pepper, 2cm chunks
- 1 green pepper, 2 cm chunks
- handful of broccoli spears, 2 cm pieces
- 3 small carrots, 2 cm chunks
- 1 tsp cumin seeds
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp chilli flakes
- 2 to 3 tbsp balsamic vinegar
Method
For the couscous
- Prepare according to the packet instructions.
- Place couscous in large bowl with boiling water, stock pot and glug of olive oil.
- The couscous will absorb the water in about 5 to 10 minutes.
- We take a fork and run it through the couscous and this separates the grains.
For the roasted veg
- Set up your Big Green Egg for a direct cook at 180°C.  Preheat your roasting pan.
- Place the cut vegetables into your roasting pan and add oil, cumin seeds, salt, pepper and chilli flakes. Give them a good zhuzh!
- Pop them in the Egg and roast for about 30 to 40 minutes, stirring occasionally. You want the vegetables to be nicely cooked through.
- Once cooked, remove from the heat and add the balsamic vinegar. Give them a good zhuzh!
To serve
- Add the roasted vegetables to the bowl with the couscous.
- Mix them together. Â Have a quick tastse and add more seasoning if needed.
Tips
You can use any vegetables that you have in your fridge. Â It’s a great way to use up veggies that are a bit past their best.
We’ve used mushrooms, courgettes, aubergine, tomatoes. Â Make it your own.
If you don’t like balsamic vinegar, squeeze over lots of fresh lemon or lime juice and add some chopped fresh herbs. Â Lemon and coriander are one of our favourite flavour combinations.
