Vegetables with Couscous

Couscous is small pasta made of semolina, a form of wheat. When grains are processed, many of the nutrients are lost. Choosing whole grain foods typically provides you with more vitamins, minerals and fiber per serving than refined grains. Couscous is a whole-grain food and a good source of protein, B Complex vitamins and dietary fiber.

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    Dried Apricots 25.0 grams

    Dried Apricots

    Walnuts 25.0 grams


    Couscous 75.0 grams


    Chickpeas 100.0 grams


    Peeled Tomatoes 100.0 grams

    Peeled Tomatoes

    Green  Zucchini 100.0 grams

    Green Zucchini

    Red Bell Pepper 100.0 grams

    Red Bell Pepper

    Aubergine 100.0 grams


    Coriander 5.0 grams


    Moroccan Style Spice Mix by Let's Cook 5.0 grams

    Moroccan Style Spice Mix by Let's Cook

    • Time : 40.0 mins
    • |
    • Calories: 877.0 kcal
    • |
    • Protein : 35.0 g
    • |
    • Fat : 24.0 g
    • |
    • Carb. : 139.0 g
    Couscous & Preheat Oven
    Preheat the oven to 190°C Gas Mark 5.

    Place couscous in a large bowl. Boil around 200ml of water with a pinch of salt. Pour the boiling water over the couscous, cover it and leave for at least 10 minutes. Fluff the couscous with a fork just before serving.
    Mise en Place
    Wash and cut your vegetables as follows:

    Aubergine: Dice them into bite size pieces. Roughly 2cm dices
    Green Zucchini: Dice them into bite size pieces. Roughly 2cm dices
    Red Bell Peppers: Dice them into bite size pieces. Roughly 2cm dices, take out the white fibrous part inside the Pepper
    Dried Apricots; Rough dices, around 1cm
    Walnuts: Roughly chop them or just split them in half
    Coriander: Roughly chop but gently because it bruises very easily.
    Roast The Vegetables
    In a large bowl, place; the vegetables. Add some olive oil, salt and pepper. Mix thoroughly. Heat a frying pan and brown the vegetable mixture in batches. Place them in an oven casserole, mix in the Moroccan style spice mix, 2 more tablespoons of olive oil, the dried apricots and tinned tomatoes.

    Cover (use aluminum foil if it does not have its own lid) and place the casserole in the oven and let it cook for around 20-25 minutes. Check around 15 minutes into the cooking to see if the vegetables are cooked.

    If the mixture starts to dry out, add a splash of water. Mix and continue cooking until it’s done. Once it is cooked, take it out of the oven. Sprinkle the chopped coriander and walnuts over the vegetables.
    Assemble and Serve
    Portion out the couscous on to plates and place the vegetables on top of the couscous.