background Layer 1

Free UK delivery on orders over £50 + 365 day returns. We ship internationally too!

background Layer 1

Here to help! Enjoy our guides and articles, we're constantly adding more!

background Layer 1

We add recipes all the time, bookmark your favourites!

Roasted Mediterranean Vegetable Couscous


Overview:

Recipe Name:  Roasted mediterranean vegetable couscous recipe with instructions for Aga range cookers 

By:

Meal Type: Accompaniment
Prep Time: 10 Minutes

Cook time: 40 Minutes

Servings: 4-6
Description: 

This easy, colourful side dish is always popular at a barbecue and any leftovers make a delicious light lunch. We also like to serve it alongside a roast chicken for a summery dinner in the garden. If you like, you can add a little harissa to the couscous for a spicy kick.

You'll need...

Ingredients:

  • 1 aubergine
  • 2 courgettes
  • 2 peppers (ideally one red, one yellow)
  • 2 red onions
  • 6 garlic cloves (whole and unpeeled)
  • 2 tbsp. olive oil
  • 250g couscous
  • 300ml. hot/boiling vegetable or chicken stock
  • 1 tbsp. extra virgin olive oil
  • handful freshly chopped flat-leaf parsley
  • Method:

    1. Prepare the vegetables: cut the aubergine, courgettes and peppers into large chunks and the onions into wedges. Cut the vegetables into quite chunky pieces – they will shrink as they roast and if they are too small, they will burn. Place all the vegetables and garlic cloves into a large bowl and drizzle with the oil. Season well with salt and pepper and toss to ensure they are all coated in the oil. Tip onto a large baking tray and slide onto the second runners of the roasting oven – roast for 40 minutes, turning the vegetables and the tray round halfway through the cooking time*.

    2. Once you’ve removed the vegetables from the oven, prepare the couscous. Tip the couscous into a large bowl and cover with hot/boiling stock. Stir briefly and then cover with a lid or cling film and leave for ten minutes. The couscous will absorb all the stock – fluff it up with a fork and drizzle over the extra virgin olive oil. Tip the still-warm vegetables into the couscous along with the chopped parsley and stir gently to combine. Serve at room temperature.

    Aga range cooker tips:

    • When roasting vegetables, be sure not to overcrowd the baking tray. If necessary, use two trays on the second and third runners and rotate during cooking.
    • The roasting oven is hottest at the back and on the left-hand-side. For even roasting, rotate the tray halfway through the cooking time.

     

    This fun family recipe has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialed in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds. 

    < back to our 'Recipes with instructions for Aga range cookers' homepage.

    Search