Vegetable couscous recipe

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 339 calories / serving
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Pre-heat the oven to 200°C.

Place all the vegetables in a large roasting dish and drizzle over 50ml of the olive oil and the balsamic vinegar. Add seasoning and the sugar and toss well to combine. Roast for 20-25 minutes until soft and starting to colour and caramelise.

Meanwhile, place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with a fork. Remove the vegetables when ready. Spoon the couscous into serving bowls and top with the vegetables. Serve immediately.

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  • Ingredients

  • 200g couscous
  • 450ml chicken stock, hot
  • 75ml olive oil
  • 50ml balsamic vinegar
  • 1tsp caster sugar
  • 1 red onion, cut into wedges
  • 1 red pepper, de-seeded and sliced
  • 1 large courgette, sliced lengthways
  • 100g vine cherry tomatoes
  • 200g canned chickpeas, drained
  • 100g sultanas
  • salt
  • pepper
Shop ingredients
  • Energy 1420kj 339kcal 17%
  • Fat 11g 15%
  • Saturates 2g 8%
  • Sugars 24g 27%
  • Salt 1.5g 24%

of the reference intake
Carbohydrate 56.2g Protein 7.4g Fibre 4.3g


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