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Eating veggie » Recipes » Couscous with Roast Vegetables (ARC this is part of combined recipe)

Couscous with roast vegetables

Prep time 10 mins, cook time 35 mins

Serves 4

Vegan, Egg-Free, Dairy-Free

Couscous is the fluffy grain of the Mahgreb – the countries of North Africa. Traditionally, it is steamed above a spicy bubbling stew, and red hot harissa paste is stirred into the vegetable mixture just before serving the couscous.


  • 1 carrot sliced
  • 1 sweet red pepper sliced
  • ½ butternut squash de-seed and chopped into small pieces
  • 1 small sweet potato
  • courgette sliced
  • 1 sprig rosemary
  • 1 bay leaf
  • 150g couscous
  • 50g cashews or pine kernels (or a mix of the two!)
  • 300ml low-salt vegetable stock


  1. Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.
  2. Peel and chop the sweet potato into small pieces. Peel, de-seedand chop the squash into small pieces. Slice the courgette, carrot and red pepper.
  3. Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a preheated oven at 200ºC/gas mark 6 for 15 minutes.
  4. When the vegetables are cooked stir them into the couscous and add cashews (or pine kernels).
  5. Serve with a green salad.

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