Roasted carrot and tomato couscous Recipe

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10 min


20 min

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


  • Put the onion and carrots in a roasting dish, sprinkle over the spices, oil and vinegar and roast in a preheated oven (180°C/350°F/Gas Mark 4) for 20 minutes.

  • Add the tin of tomatoes and cook for a further 10 minutes.

  • Meanwhile boil a kettle, put the couscous and raisins in a Pyrex dish and pour over the water. Cover and leave.

  • 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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Top Tip

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

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