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Roasted Vegetable Cous Cous

Serves 10

Ingredients

  • 5-6 tbsp (0.1 litres) olive oil
  • 2 red peppers, cut into 3-4cm chunks
  • 2 yellow peppers, cut into 3-4cm chunks
  • 2 orange peppers, cut into 3-4 cm chunks
  • 2 red onions, cut into wedges
  • 2 courgettes, cut into chunks
  • 2 tomatoes, cut into wedges
  • 500g couscous
  • 2 tbsp (0.03 litres) honey
  • 1 tsp (0.005 litres) ground cinnamon
  • ¼ tsp (0.0014 litres) ground cloves
  • 2 pinches grated nutmeg
  • 750ml boiling water
  • 100g sultanas
  • 100g chopped apricots
  • 4 tbsp (0.07 litres) flat leaf parsley, roughly chopped
  • 2-3 tbsp (0.03-0.05 litres) lemon juice, to taste

Method

1. Place the peppers, onions, courgettes and tomatoes into a roasting tray and toss with the olive oil.

2. Season with salt and black pepper then place in the oven and roast for 25 minutes until tender and slightly charred.

3. Meanwhile, place the couscous and spices into a heatproof bowl and mix well.

4. Pour over the boiling water and cover with cling film.

5. Set aside for 5 minutes then fluff through with a fork.

6. Add the sultanas, apricots and parsley and mix once more.

7. Add to the tray of roasted vegetables and mix well then season with salt , black pepper and lemon juice.

Nutritional Analysis

Per portion (311g):

This is fine as a side dish only. It could be served with chickpeas, hummus or some cheese such as halloumi.
BDA
  • Energy: 245 kcal / 1024 KJ
  • Protein: 5.2g
  • Fat: 6.7g
  • Saturates: 1g
  • Carbohydrates: 43.7g
  • Sugars: 17.2g
  • Fibre: 2.4g
  • Sodium: 8mg 

Per 100g:

  • Energy: 79 kcal / 330 KJ
  • Protein: 1.7g
  • Fat: 2.1g
  • Saturates: 0.3g
  • Carbohydrate: 14.1g
  • Sugars: 5.5g
  • Fibre: 0.8g
  • Sodium: 3mg

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