Roasted Vegetable Couscous

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:

  1. Preheat the oven to 200 C/ 400 F.
  2. Chop the vegetables into medium-sized bits and the mushrooms in half.
  3. Put on a baking tray. Sprinkle with olive oil, salt, and pepper, and mix with your hands.
  4. Bake in the oven for 30-45 min.
  5. Add the olives 15 minutes before the end of the cooking time.
  6. 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.)
  7. Properly cooked couscous should be fluffy, so make sure the grains absorb all the water.
  8. When the vegetables are cooked, add to the couscous and serve immediately. Yummy!

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