Mediterranean Roasted Vegetable Couscous

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Total Time
10 mins
30 mins

This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it’s delicious on its own.

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  1. In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
  2. When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
  3. Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
  4. In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
  5. Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
  6. Season with salt and pepper and serve.
Most Helpful

I didn't mind this recipe at all. I did add heaps of extra vegetables that I had but a few of them didn't really compliment it (my fault). So don't add roasted beetroot or carrot. The addition of eggplant was good as was cherry tomatoes. The pumpkin was also good but went a little mushy.<br/>They only thing I could fault was that with the liquid as per recipe, I found it a little mushy. I omitted apricots and the pine nuts as I didn't have any. Didn't miss it.

5 5

I used this as a main and really lived it. It's delicious, colorful, hearty and marvelous. Don't let the list of ingredients keep you away because it's easy to make and all of those flavors create something wonderful together. Made for PAC, Fall 2012

5 5

Very easy and tasty! I did not have all of the ingredients, so I left out the orange and lime, as well as the mint. No worries though- the recipe turned out great!