Couscous with Roasted Veggies

Roasted vegetable couscous: Vegetarian dish for everybody

Are you in the mood for a vegetable-forward meal or side dish this week? Try our roasted vegetable couscous with your family and enjoy every bite.

Couscous with Roasted Veggies

Are you looking for a healthy vegan or vegetarian dish that suits everybody’s taste? Roasted vegetables are great as a main dish and a side and are easy to make. You can choose any of your favourite roasting vegetables in this recipe and it will always be great. Even if you’re a meat eater, this side works perfectly at a braai too during the South African summer.

Suggestions for your roasted vegetable couscous

Couscous is granules of rolled durum wheat semolina filled with protein, fibre and great carbohydrates. Our recipe includes butternut, onions, bell peppers, carrots, zucchini and garlic. These ingredients taste fantastic and has a large amount of your daily nutrients. You can eat it as a salad on its own for lunch or dinner as well as a side for any dish. It doesn’t matter if you follow a vegan, vegetarian or other diet, this recipe will work for you and your family.

Are you in the mood for a vegetable-forward meal or side dish this week? Try our roasted vegetable couscous with your family and enjoy every bite.

Roasted vegetable couscous Recipe

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Recipe by Jessica Alberts Course: SidesCuisine: MediterraneanDifficulty: Easy
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 2 cups couscous

  • 120 g feta cheese, crumbled

  • ½ butternut squash

  • 2 onions

  • 1 red pepper

  • 2 medium carrots

  • 2 zucchinis

  • 4 garlic cloves

  • 3 tbsp sunflower seeds (optional)

  • 1-2 tbsp olive oil

  • salt and pepper to taste

Method

  • Roasting vegetables
  • 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.
  • For the couscous
  • 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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