• Partnered with
  • Serves 6
  • 60 mins cook

Roasted vegetable couscous

Roasted vegetable couscous
Triple tested. For your success every time.

Roasted vegetable couscous, vegetables recipe, brought to you by Australian Women's Weekly

Ingredients

Roasted vegetable couscous

  • 1 medium piece (170g) red onion, cut into wedges
  • 4 small pieces (360g) zucchini, halved lengthways
  • 10 baby carrots, halved lengthways
  • 2 tbsp olive oil
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 450 g bottled roasted red capsicum, drained, sliced thinly
  • 2 tbsp finely chopped fresh thyme

Steps

Roasted vegetable couscous

  1. Preheat oven to 220°C. Combine onion, zucchini, carrot and oil in a large, shallow baking dish; season. Roast, uncovered, for about 20 minutes or until vegetables are tender.
  2. Combine couscous with the water in a large heatproof bowl, cover. Stand for about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
  3. Stir vegetables and remaining ingredients into couscous; season to taste with salt and freshly ground black pepper.

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