Roasted Vegetable Couscous
Couscous isn’t everyone’s cup of tea! 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. Have a quick tastse and add more seasoning if needed.
Tips
You can use any vegetables that you have in your fridge. It’s a great way to use up veggies that are a bit past their best.
We’ve used mushrooms, courgettes, aubergine, tomatoes. 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. Lemon and coriander are one of our favourite flavour combinations.