Roasted vegetable couscous is a quick and satisfying vegan meal.
It is low-fat and filling, and can be served as a side dish as well as a main meal.
Serve for example with a salad and grilled tomatoes.
You can add cooked (or canned) chickpeas for extra crunch and protein.
Couscous is originally a North African dish that is popular around the Mediterranean and Middle East as well as in many other countries.
The word “Couscous” can be a bit confusing. The Berber word it is derived from; [Seksu], means well rolled, well formed, rounded.
Couscous is both a north African dish, a pasta and a grain.
Couscous comes in many variations, and even cracked bulghur wheat is called Couscous…!
Here is what you’ll need:
- 2 medium red onions
- 1 large red or yellow pepper (or both!)
- 1 aubergine
- 1 cup or 125 gr fresh mushrooms
- 2 medium zucchini
- Olive oil
- Salt and pepper
- 1 ounce or 25 gr black olives
- 1 pound or 450 gr couscous
Here is what you’ll do:
- Preheat the oven to 200 C/ 400 F.
- Chop the vegetables into medium-sized bits and the mushrooms in half.
- Put on a baking tray. Sprinkle with olive oil, salt, and pepper, and mix with your hands.
- Bake in the oven for 30-45 min.
- Add the olives 15 minutes before the end of the cooking time.
- Meanwhile, cook the couscous according to the instructions on the package (Generally you boil water, add a broth cube for more taste, and add couscous to absorb the water off the stove.)
- Properly cooked couscous should be fluffy, so make sure the grains absorb all the water.
- When the vegetables are cooked, add to the couscous and serve immediately. Yummy!
Hungry for more? Here’s some interesting stuff:
- Vegetarian Main Meals
- Vegetarian Stuffed Peppers
- Vegetarian Burger Recipes