Couscous with Roasted Veggies

Couscous with Roasted Veggies – A magnificent, vegetarian dish

This tasty dish does not require much preparation although it looks so sophisticated on the dinner table.

Couscous with Roasted Veggies

This incredibly tasty Couscous with Roasted Veggies meal is a delightful combination of fluffy couscous and flavourful oven-roasted veggies. A sprinkle of crumbled feta cheese on top rounds this dish off. It is a pleasurable burst of colours to the eyes and so aromatic, making this meal a sensational experience.

If you are having vegetarian guests over, this Couscous with Roasted Veggies dish is a magnificent meal choice. This meal also works very well as a light lunch or a side dish to the main dish. You will be surprised that Couscous with Roasted Veggies does not require much preparation although it looks so sophisticated on the dinner table.

Couscous is a light and fluffy grain once cooked. It is perfect for mixing with vegetables, herbs, meat, or even nuts and so delicious. This recipe uses a combination of butternut, red pepper, onions and zucchini. However, you can really use any mixture of veggies according to your taste. Some other vegetables that work well with this dish are beetroot, roasted tomatoes, aubergine and green beans.

To make this dish suitable for a vegan diet, simply replace the feta cheese with chopped nuts or sunflower seeds.

Couscous with Roasted Veggies

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Recipe by Jessica Alberts Course: Lunch, Salad, SidesCuisine: MediterraneanDifficulty: Easy
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 2 cups 2 couscous

  • 120 g 120 feta cheese, crumbled

  • ½ ½ butternut squash

  • 2 2 onions

  • 1 1 red pepper

  • 2 2 medium carrots

  • 2 2 zucchinis

  • 4 4 garlic cloves

  • 3 tablespoons 3 sunflower seeds (optional)

  • 1-2 tablespoons 1-2 olive oil

  • salt and pepper to taste

Method

  • Preheat the oven to 200°C.
  • Wash and chop the vegetables in large chunks. Peel the garlic cloves but leave them whole.
  • Toss the chopped vegetables in olive oil. Place the vegetables and whole garlic cloves onto a large baking tray. Season with salt and pepper.
  • Place the vegetables in the preheated oven and bake for 45 minutes, stirring twice throughout to prevent the edges burning.
  • While the vegetables are roasting, cook the couscous. Bring a medium pot of water to a boil. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid. Leave for ten minutes. Then, fluff with a fork.
  • Once the vegetables are finished roasting, remove from the oven.
  • Combine the couscous, roasted vegetables and garlic in a bowl, and stir to combine. Top with feta and sunflower seeds and season with more salt and pepper if desired. Serve warm or cold.

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For more incredibly delicious vegetarian dishes, just have a look at our recipe page. We have so many exciting suggestions for you to try.