OVEN DINNER · VEGAN

Roasted vegetable couscous

Name: Roasted vegetable couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 zucchini, cut into 2 cm pieces; 1 red pepper, cut into 2 cm pieces; 1 red onion, cut into wedges; 2 tbsp olive oil; 1 400 g can chickpeas, drained and rinsed; 150 g instant couscous; 180 ml boiling vegetable stock, or amount directed on couscous packet; 0.5 lemon, juiced; 2 tbsp chopped parsley; Salt and black pepper, to taste

A colorful tray of vegetables over fluffy couscous, with chickpeas and a quick lemon dressing.

15 minPrep30 minCook2Base servings

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Recipe notebook · Original draft, not kitchen tested. Timings are estimates.

What you’ll need

Servings

Tick things off as you cook. Quantities scale; cooking times may change.

1 zucchini, cut into 2 cm pieces
1 red pepper, cut into 2 cm pieces
1 red onion, cut into wedges
2 tbsp olive oil
1 400 g can chickpeas, drained and rinsed
150 g instant couscous
180 ml boiling vegetable stock, or amount directed on couscous packet
0.5 lemon, juiced
2 tbsp chopped parsley

From the cupboard: Salt and black pepper, to taste

Allergen notes
Wheat; vegetable stock may contain celery. Always check the labels of the ingredients you use.

LET’S MAKE IT

From pan to plate.

01
Heat the oven to 220°C / 425°F (200°C fan). Toss the zucchini, pepper, onion, and chickpeas with 1 tablespoon of the oil and a pinch of salt on a large baking tray.
02
Spread into a single layer. Roast for 25–30 minutes, turning halfway, until the vegetables are tender and browned at the edges.
03
Meanwhile put the couscous in a heatproof bowl. Add the boiling stock using the ratio on its packet, cover, and leave for the packet’s stated time. Fluff with a fork.
04
Mix the remaining oil with lemon juice, parsley, and pepper. Toss the vegetables and chickpeas through the couscous, then add the dressing to taste.

Roasted vegetable couscous

What you’ll need

From pan to plate.

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