Couscous with Roast Vegetables

A hearty and tasty meal perfect for vegetarians.


  • 2 aubergines (cut into 5cm/2in chunks)
  • 2 courgettes (cut into 5cm/2in chunks)
  • 1 red pepper (cored, de-seeded and cut lengthways into 6 pieces)
  • 1 yellow pepper (cored, de-seeded and cut lengthways into 6 pieces)
  • 1 fennel head (cut into 6 wedges)
  • 4 tblsp olive oil
  • 3 red onions (cut into 6 wedges each)
  • 3 garlic cloves (crushed)
  • 2-3 dashes tabasco sauce
  • 750 ml vegetable stock
  • 500 g couscous
  • 1 onion (finely diced)
  • salt and pepper


  1. Put the aubergines, courgettes, red and yellow peppers, fennel and red onions into a roasting tin.
  2. Add 3 tablespoons of the olive oil, 2 garlic cloves, the Tabasco sauce and pepper.
  3. Stir all the ingredients and then roast for about 35 minutes in a preheated oven, 240°C (475°F/Gas 9), until the vegetables are charred and tender.
  4. Meanwhile, bring the stock to the boil in a saucepan.
  5. Add the couscous, stir, then cover the pan and remove from the heat.
  6. Leave this to stand until all of the stock has been absorbed.
  7. Heat the remaining oil in a frying pan, add the diced onion and fry until tender and golden, adding the remaining crushed garlic near the end.
  8. Stir the onion mixture into the couscous and season to taste with salt and pepper.
  9. Pile the roast vegetables on top of the couscous and serve straight away.


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