When the weather is warm and sunny I often think about cooking this roasted vegetable with couscous. It can be served warm or cold and goes really well with hummus. It’s very easy to make, healthy and super delicious!
I always prepare hummus when I make this dish. But when I made it yesterday I didn’t have any chickpeas so I had to use butter beans, which was the only white beans I had in the cupboard. Surprisingly it came out really well like hummus, although it was a bit different. Please take a look at my butter bean hummus recipe if you are curious☺
I recommend to cook the vegetables until well roasted and caramelised as this dish comes out a lot tastier if you do. I used sesame seeds as a garnish but you can use other seeds such as pumpkin seeds, sunflower seeds or crushed nuts.
If you are looking to cook something healthy, easy but yummy this roasted vegetable with couscous will be the one you should try!
Roasted vegetable with couscous
Ingredients
To make the roasted vegetable
- 1 medium aubergine halve it to lengthwise and cut into approx 1 cm slices
- 2 medium onions cut into rings about 1 cm in thickness
- 1 medium red bell pepper cut into strips lengthwise about 2 cm in thickness
- 10 medium mushrooms cut into about 5 mm slices
- 2 tbsp olive oil or sunflower oil to grease a baking tray
To make the dressing
- 3 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp olive oil or sunflower oil
- 4 leaves basil minced
- 2 cloves roasted garlic or garlic puree mashed if you are using roasted garlic
- 1/8 tsp black pepper
To prepare the couscous
- 150 g dry couscous
- some boiled water see the recipe instructions for how much water you need
Other things to go with
- 250 g frozen broccoli defrosted
- 1 tbsp white sesames
Instructions
- Preheat the oven to 210°C (gas mark 7). Line a baking tray with a baking sheet and spread the oil to grease.
- Place the prepared vegetables and the garlic (for the dressing) on the tray and put in the oven to roast for about 30 minutes or until cooked and nicely caramelised. Do not forget to turn over halfway through cooking.
- While the vegetables are cooking, make the dressing by mixing all of the ingredients well. When the garlic in the oven is cooked mashed and add it to the dressing mixture.
- Prepare the couscous. Put the dry couscous in a sauce pan and pour the boiled water over until it covers the couscous by roughly 1 cm. Put a lid on the sauce pan and leave for 10 minutes.
- When the vegetables are roasted mix with the dressing in a large bowl with the broccoli. Mix with the prepared couscous until everything is well coasted with the dressing. Add in the sesame seeds and give a quick mix.