Roasted carrot and tomato couscous

(2 ratings)

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Roasted carrot and tomato couscous
Roasted carrot and tomato couscous
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

You don't have to be a vegetarian to enjoy a meat-free dinner. It's a great way to get lots of vegetables into your diet and this recipe gives you three of your five-a-day. Couscous is a wholegrain, making it better for you than white rice or pasta. By roasting the vegetables in the oven you also get a natural sweetness and deliciously chewy caramelised edges to the veg. Really you can use up any veg you've got in the fridge, plus some stand-by tins like sweetcorn and tomatoes. We've added some warming spices - cinnamon, cumin and coriander seeds - and then topped off the dish with natural yogurt. A great recipe for a cold winter's night.


  • 1 onion, sliced
  • 5 large carrots, sliced
  • 1 tin chopped tomatoes
  • 1 tin sweetcorn
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp cinnamon
  • 1 tbsp rapeseed oil
  • 1 tbsp white wine vinegar
  • 4 tbsp natural yogurt
  • 250g couscous
  • 20g raisins
  • 400ml boiling water

Spice this dish up by adding a teaspoon of chilli flakes to the veg before roasting.


  1. Put the onion and carrots in a roasting dish, sprinkle over the spices, oil and vinegar and roast in a preheated oven (180C/350F/Gas Mark 4) for 20 minutes.
  2. Add the tin of tomatoes and cook for a further 10 minutes.
  3. Meanwhile boil a kettle, put the couscous and raisins in a Pyrex dish and pour over the water. Cover and leave.
  4. Remove the vegetables from the oven and stir in the sweetcorn. Use a fork to fluff up the couscous, then divide amongst four bowls with the veg and top with natural yogurt.

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