Roasted Vegetable Couscous

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Cook Time: 30 minutes
Servings: 8 servings
Calories: 199kcal


  • 280 g couscous (raw weight)
  • 600 g diced butternut squash (Tesco/Dunnes have prechopped ones)
  • 200 g diced courgette
  • 1 diced red pepper (approx. 150g)
  • 1 diced yellow pepper (approx. 150g)
  • Juice of a lemon
  • 400 mls veg stock
  • 1 tablespoon paprika powder (or any seasoning/spice you like)
  • 1 handful of chopped parsley
  • 25 g flaked almonds


  • Preheat the oven to 200 degrees Celsius.
  • Line a baking tray with tinfoil and add the butternut squash and courgette.
  • Spray well with 1 kcal spray and season with salt, pepper and paprika/spices of choice stirring it to evenly coat everything.
  • ️Roast the veg for about 30 minutes stirring half-way through.
  • While the veg is roasting, add the raw couscous to a large bowl and pour over the veg stock mixing well.
  • Cover and allow to sit for 20 minutes to allow it to cook and absorb the liquid. It should be nice and fluffy when it is ready.
  • Remove the roasted veg from the oven and leave aside.
  • Add the diced peppers, lemon juice and chopped parsley to the couscous.
  • Mix in the roasted veg, taste and season as required.
  • Garnish with more parsley and flaked almonds before serving.
  • It will keep fresh in the fridge in an airtight container for a few days.


Serving: 1serving | Calories: 199kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g