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Minted Couscous with Roasted Vegetables

Minted Couscous with Roasted Vegetables

Brought to you by: Meat Free Monday

Prep time:

Cook time:

Serves: 4

Couscous, traditional Berber food, is one of North Africa's great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal.
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  • 1 large aubergine, cut into chunky batons
  • 450g courgettes, cut into chunky batons
  • 1 large red onion, cut into 8 wedges
  • 12 cloves garlic, in their skins
  • 10 basil leaves, torn roughly
  • 1 sprig freshly chopped rosemary
  • 4 tablespoons olive oil, plus 150ml / 0.25 pint for the couscous
  • 3 peppers, 1 finely chopped for the couscous, the remaining 2 grilled, skinned, quartered and de-seeded
  • 4 field mushrooms, sliced
  • 15 black olives, pitted
  • 225g couscous
  • 2 lemons, zest and juice
  • 4 tablespoons freshly chopped mint, for the couscous


Step 1

Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary.

Step 2

Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3-4 hours.

Step 3

Pre-heat the oven to 220 C / 425 F / gas mark 7. Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.

Step 4

Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.

Step 5

Return to the oven and roast for a further 10-15 minutes until the vegetables are tender, turning once more before the end of the cooking time.

Step 6

Put the couscous into a large bowl and pour 600ml boiling water over it. Stir for a couple of minutes and leave it until the water has absorbed and the couscous is tender, about 6-7 minutes.

Step 7

Add the olive oil, lemon juice and zest, and mix them in thoroughly.

Step 8

Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

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