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  • 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


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


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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