Recipe

Roasted vegetable couscous

This is a great dish for using up whatever vegetables you have on hand, including cooked leftovers. Roasted vegetable couscous makes a great lunch, or a delicious side at dinner.

  • 1 hr cooking
  • Serves 6
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PHOTOGRAPHY BY DEAN WILMOT. STYLING BY SIMON BAJADA

Ingredients

Roasted vegetable couscous
  • 1 medium_piece (170g) red onion, cut into wedges
  • 4 small_piece (360g) zucchini, halved lengthways
  • 10 baby carrots, halved lengthways
  • 2 tablespoon olive oil
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 450 gram bottled roasted red capsicum, drained, sliced thinly
  • 2 tablespoon finely chopped fresh thyme

Method

Roasted vegetable couscous
  • 1
    Preheat oven to 220°C. Combine onion, zucchini, carrot and oil in a large, shallow baking dish; season. Roast, uncovered, for about 20 minutes or until vegetables are tender.
  • 2
    Combine couscous with the water in a large heatproof bowl, cover. Stand for about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
  • 3
    Stir vegetables and remaining ingredients into couscous; season to taste with salt and freshly ground black pepper.

Notes

To save time, you can use any leftover or store-bought roasted vegetables in this recipe.

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