My love affair with couscous continues with today’s post: a one-bowl meal that’s crazy-good, dead easy, and guaranteed to get you smiling!
In a way, it’s similar to those ready-made couscous pots that you can get from the supermarket but, let me tell you, it tastes a billion times better and it’s much healthier for you!
Quick, satisfying, and endlessly variable, this yummy little dish can be enjoyed both hot or cold. In fact, I usually prepare one big batch for the two of us and enjoy hot for dinner and then cold the following day at work.
I’ve been roasting vegetables a lot recently and I just can’t get enough. It’s a great way to pack in lots of different veggies in one dish and a great option to use up any small amounts of vegetables you may have in the fridge.
Speaking of which, this recipe is one that you can use as a guide and modify depending on what vegetables and herbs you have in the kitchen. I used red pepper, courgette, mushrooms and red onions but any other veg that you would normally roast, such as carrots, asparagus or butternut squash, will work just as well.
A one-bowl meal that’s crazy-good, dead easy and guaranteed to get you smiling!
- 200g asparagus, trimmed if the end bits are really thick and cut into 4cm pieces
- 1 medium red pepper, cut into 2cm pieces
- 1 medium courgette, cut into 2cm pieces
- 1 medium red onion, cut into thick slices
- 140g chestnut mushrooms, cut into thick slices
- 2 tbsp olive oil, plus extra for drizzling
- 2 tsp paprika
- Salt and black pepper to taste
- 240g couscous (dry weight)
- 500ml hot vegetable stock (if made with cubes, just use one)
- 1 tbsp tomato puree
- 40g pine nuts
- 3 handfuls of your favourite herbs (I used coriander, parsley and dill)
- Pre-heat the oven to 200C.
- Place the vegetables on a roasting tray, drizzle with the olive oil, add the paprika and season to taste with salt and black pepper. Stir well and pop in the oven for 30-35 minutes until soft and slightly caramelised.
- While the vegetables are roasting, put the couscous in a large bowl. Add the tomato puree to the hot stock and stir until fully dissolved. Pour the stock on the couscous, stir, cover with a plate or cling film and let it stand for at least 15 minutes, until the stock has been fully absorbed. Uncover and fluff the couscous with a fork.
- Toast the pine nuts by placing them in a small pan and cooking them over low heat, stirring frequently, until golden brown.
- Add the roasted vegetables, the pine nuts and the chopped herbs to the couscous, then drizzle with a little olive oil and mix well. Serve hot or cold with a simple green salad.
Suitable for vegans
What vegetables do you like to use with couscous? Any other spices or herbs you throw into the mix? Share your veggie inspiration by leaving a comment below!