Recipe: Roasted Vegetable Couscous

This recipe is extremely versatile. Once the base recipe is mastered, it can be adapted by altering the herbs and spices and served with a protein of your choice.


  • 150g Couscous
  • Vegetable Stock Cube
  • 2 x Courgettes
  • 2 x Peppers
  • 2 x Red Onion
  • 2 x Garlic Cloves
  • Pinch of coarse sea salt
  • Good grind of black pepper
  • Tbsp rapeseed or olive oil
  • Tsp of oregano*
  • Tsp of thyme*


  • Preheat the oven to 200C/Gas Mark 4
  • Chop all the veg in to approx 1cm chunks
  • Put the chopped veg into a roasting tin
  • Peel the garlic and crush with the back of the knife to create chunks and add to the roasting tin
  • Add the oil, salt and pepper and give the veg a good mix with your hands (add in any herbs or spices you are using at this point)
  • Put the roasting tin in the oven for 30 minutes
  • After 30 minutes, take out of the oven and give the veg a shake to mix it up
  • Put back in the oven for 15 minutes
  • In a large, heatproof bowl, prepare the couscous according to the packet instructions, crumbling in half a vegetable stock cube into the dry couscous before adding the water
  • Remove the veg from the oven and add into the the couscous a bit at a time, stirring in between to get it mixed in
  • Serve hot or cold with the protein of your choice

I like this served up with pan-fried or griddled halloumi. Other options include salmon, chicken or even a burger. It also works with a little pan-fried chorizon and a sprinkling of feta.

* other herb / spice options could be paprika, thyme and cumin seeds which works well with the feta and chorizo; cumin, coriander and chilli which goes well with tandoori salmon or chicken

Published by blastthatbabyblubber

As a first time mum at 42, with a lifelong battle with my weight; I created this blog to try and keep me motivated as I aim to #blastthatbabyblubber. My goal is to lose 6st over the next 15 months.

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