Skip to main content

Roasted vegetable cous cous

Preparation: 10 mins

Cooking: 35 mins

Serves 4, costs under £3.00


  • 1 Red Pepper (160)
  • 1 Yellow Pepper (160g)
  • 1 Courgette (100g)
  • 10 Mushrooms (100g) (Medium sized)
  • 1 Red onion (240g) (Large sized)
  • 2 Tablespoons Vegetable Oil (20g)
  • 1 Pack Couscous (320g)
  • ¾ Pint Water (450ml)
  • 1 Vegetable Stock Cube (7g) (Reduced salt)
  • 3 Tomatoes (255g) (Medium sized)
  • 1 Pinch Ground Black Pepper (1g) (To taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 200°C / 180°C fan oven / 380°F / gas mark 6.
  2. Peel the onion and deseed the peppers and then chop along with the courgette and mushrooms. Mix the vegetables with the oil in a roasting tin.
  3. Roast in the oven for 25-30 minutes, turning over after 15 minutes.
  4. Dissolve the stock cube in boiling water. Place the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover with a lid or plate and leave for 10-15 minutes then stir with a fork.
  5. Chop the tomatoes into chunks, remove the vegetables from the oven and add the tomatoes and couscous to the tin, mix together and add pepper as required.
  6. Return to the oven for a further 5 minutes to heat through, then serve.

Nutritional Information