Roasted Vegetable Cous Cous

Dive into the delightful flavors of Mediterranean cuisine with our Roasted Vegetable Cous Cous recipe. Perfectly roasted veggies atop fluffy cous cous create a satisfying and nutritious meal.


  • ½ a butternut squash, peeled and cut into 1cm pieces
  • 1 red pepper, sliced
  • 1 red onion, sliced
  • 1 courgette, cut into 1cm slices
  • 1 tbsp vegetable oil
  • 200g couscous
  • 250ml hot vegetable stock
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 28g parsley, leaves chopped

How to Make Roasted Vegetable Cous Cous:

  1. Preheat the oven to 210°C/gas mark 6.
  2. Divide your choice of vegetables between two wide roasting tins. Mix them with pesto and vegetable oil, then season to taste.
  3. Roast the vegetables for 20 minutes, then turn them over and roast for another 15-20 minutes until golden brown.
  4. Meanwhile, place couscous in a heatproof bowl and pour over hot vegetable stock. Cover and let sit for 5 minutes until the stock is absorbed.
  5. Stir in lemon juice, extra virgin olive oil, and parsley to the couscous. Season to taste.
  6. Once the vegetables are cooked, mix them through the couscous and serve and enjoy!

Posted in: General, Recipes & Nursery menus