roasted vegetable couscous

I can’t get enough of this weather! I spent my bank holiday weekend outside going on walks and enjoying the sunshine, it was pure bliss. Whenever it’s sunny I find myself enjoying lots more fresh fruit and vegetables. Warm weather always makes me want to eat cooling, refreshing foods and make dishes filled with colour. In the Summer, I really like to make lots of different salad dishes and vegetable platters. They’re great to prepare ahead, and then when you’re hungry later everything is ready for you to just mix and match what you want onto your plate. The recent weather has definitely reminded me of one of my favourite summery dishes, and this couscous dish is something I make throughout the Summer. So, I thought I would share it with you here so you can also enjoy it in this beautiful weather!

Traditionally, I made this with normal couscous, but I recently bought a couscous made from Maize, and thought I would try it in this dish. It was surprisingly delicious, so I decided to use it for my recipe on here! Of course, you can use wheat couscous, or I’m sure most other grains would work too – just use what you enjoy most! If you’re interested in maize couscous, I think it’s quite widely available as I got mine from Tesco.


roasted vegetable couscous

serves 4-6


1 courgette (100g)

1 red pepper (150g)

2 mushrooms (60g)

1 onion (100g)

2 cloves garlic

2 tsp dried basil

2 tsp dried oregano

1 tbsp oil – I used sunflower

1 cup (150g) couscous (I used maize)

1/4 tsp ground cumin

salt and pepper, to taste




1. Add the courgette, onion, red pepper, mushrooms and garlic into a food processor and blitz until finely chopped into small pieces. Then, transfer the vegetables into a heatproof dish and drizzle with the oil and add in the basil, oregano, and a generous pinch of salt and pepper. Stir all of the ingredients together, then place into the oven and cook for about 25 minutes until soft.

2. In the meantime, prepare your couscous by following the packet’s instructions. I combined mine with 150ml boiling water (about 2/3 cups) in a bowl, and then covered it and left it to fluff up for around 5-10 minutes. All types can vary, so make sure to use the instructions on your products label!

3. When the vegetables have cooked, remove them from the oven and pour the couscous on top followed by the ground cumin and some extra salt and pepper to taste, if necessary. Then, mix all of the ingredients together and serve straight away warm, or move into the fridge to cool and enjoy cold later.


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