Roasted vegetable couscous
Skill level: Easy peasy
Costs: Cheap as chips
This roasted vegetable couscous is easy and quick to make and you'll be getting a healthy serving of your 5-a-day. Peppers, courgettes and tomatoes bring plenty of flavour to couscous - which is a healthy alternative to pasta or rice. If you’re a fish lover, you could serve the couscous with grilled salmon or haddock fillets. Or for vegetarians, serve each portion with a 25g portion of reduced fat goat’s cheese on the top. Alternatively, stir through a 150g pack of marinated tofu pieces with the couscous and cherry tomatoes, before returning to the oven to heat through.
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 2 courgettes, sliced
- 1 large red or regular onion, sliced
- 1tbsp vegetable oil
- 300g couscous
- 450ml reduced salt vegetable stock
- 16 cherry tomatoes
- Ground black pepper
Store in an airtight container in the fridge for up to 2 days.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Put the peppers, courgettes and onion into a roasting tin and add the vegetable oil, tossing to coat. Roast in the oven for 25-30 minutes, turning over after 15 minutes.
- Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10-15 minutes to soak and swell, then stir with a fork to fluff up the grains.
- Remove the vegetables from the oven and add the cherry tomatoes and couscous, stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through, then serve.
Nutritional information per portion
- Calories 280(kcal)
- Fat 7.0g
- Saturates 1.0g
- Sugars 10.0g
- Salt 0.2g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.