Spicy Roasted Vegetable Couscous

Friday, February 19, 2010

I am a committed carnivore! Or at least I was, before the weight loss. One of the biggest changes I've made to our menu is trying to have at least one vegetarian meal each week and we've pretty much stuck to it.

My approach was to make complete meals in their own right, rather than regular recipes omitting meat, where you feel slightly deprived while chomping through the veg.

This recipe uses the great combo of  butternut squash, peppers and red onion, slowly roasted together in delicious spices. It's great as a main course although I've served smaller portions as a starter to rave reviews.

The following recipe makes spicy roasted vegetable couscous for two people.

For the roasted vegetables
• 4 sprays of Fry Light One Cal Spray Oil
• 500g butternut squash. Topped, tailed, peeled and chopped into rough dice
• 2 peppers. (Red, green or yellow would all work). Washed and chopped into a rough dice
• 2 medium red onions. Peeled and roughly chopped into slices
• 2 teaspoons of ground coriander
• 2 teaspoons of ground cumin
• 2 teaspoon of ground cinnamon  
• 1 teaspoon of chili flakes (Go for 2 if you like it super spicy!)
• 1 vegetable stock cube, crumbled
• A good twist of black pepper

  1. Turn the oven to 200°C.
  2. Take a small roasting tin and line it with tin foil. (Speeds up the washing up!). Spray the lined tray with 2 sprays of oil. Spread out the vegetables in one layer then spray with the second two sprays of oil.
  3. Meanwhile, combine all  the spices, stock cube and pepper in a small bowl and stir to combine.
  4. Sprinkle the spice mixture evenly over the vegetables.
  5. Roast in the oven for 40 minutes turning occasionally until the vegetables begin to colour.
  6. When ready, remove from the oven and allow to cool slightly.
For the couscous
• 150g brown couscous
• 1 chicken stock cube
• 5g / 1 teaspoon of low fat buttery spread
• ½ pint of boiling water
• A small bunch of  fresh coriander. Finely chopped and divided into two portion
• Salt and black pepper to taste
• 1 small tomato. Washed and roughly chopped for garnish

  1. Add the couscous to a large bowl and add the butter spread.
  2. In a separate jug, add the stock cube to ½ pint of boiling water and stir well to make sure it’s dissolved.
  3. Add the prepared stock to the couscous and stir well.
  4. Cover the bowl (a big plate works well or cling film if you're feeling fancy) and leave for 5 minutes until the liquid is absorbed.
  5. Add the roasted vegetables and half the fresh coriander to the couscous and stir well.
  6. Taste the couscous and add a little salt and pepper to taste, if needed. 
  7. Divide between two bowls, garnish with the chopped tomato and the remaining coriander and serve.

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