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.
- 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.
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!