Roasted Vegetable Couscous recipe

Name: Roasted Vegetable Couscous
Total time: 30 min
Yield: 4 servings
Cuisine: North African
Ingredients: 1 medium courgette; 1 medium aubergine; 2 pepper; 150 g mushroom; 1 large red onion; 200 g couscous; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Light, fragrant couscous studded with roasted courgette, aubergine, peppers and mushrooms. It is a bright, quick dish that works well warm or at room temperature.

30 min · Easy · North African Jump to method

Ingredients

4 servings

1 medium courgette
1 medium aubergine
2 pepper
150 g mushroom
1 large red onion
200 g couscous
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Nutrition	Per serving
Calories	291 kcal
Protein	7.4 g
Carbohydrates	43.8 g
Fat	9.1 g
Saturated fat	1.2 g
Fibre	4.9 g
Sugar	6.4 g
Sodium	355 mg

Why this works

A vegetable-rich couscous dish that is moderate in calories and fat, with some fibre but relatively low protein; best suited as a balanced light meal or side.

Vitamin C and antioxidants. The peppers and red onion provide vitamin C and protective plant compounds, supporting immune function and overall antioxidant intake.

Fibre and gut support. Courgette, aubergine, mushrooms and onion contribute fibre, which can help digestive health, though the couscous keeps the overall fibre moderate rather than high.

Sodium consideration. The added salt raises sodium, so the dish may not be ideal for a low-salt diet unless the seasoning is reduced.

Method

Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
Chop the courgette, aubergine, pepper, mushrooms and red onion into small pieces.
Toss with olive oil, salt and black pepper, then roast for 20-25 minutes until tender and lightly browned.
Put the couscous in a bowl, pour over boiling water, cover and leave to steam until fluffy.
Fluff the couscous with a fork and fold through the roasted vegetables.
Finish with herbs or lemon if using, then serve.

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