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)
  • 3 red onions (cut into 6 wedges each)
  • 4 tblsp olive oil
  • 3 garlic cloves (crushed)
  • 2-3 dashes tabasco sauce
  • 750 ml vegetable stock
  • 500 g couscous
  • 1 onion (finely diced)
  • salt and pepper


  • Put the aubergines, courgettes, red and yellow peppers, fennel and red onions into a roasting tin.
  • Add 3 tablespoons of the olive oil, 2 garlic cloves, the Tabasco sauce and pepper.
  • 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.
  • Meanwhile, bring the stock to the boil in a saucepan.
  • Add the couscous, stir, then cover the pan and remove from the heat.
  • Leave this to stand until all of the stock has been absorbed.
  • 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.
  • Stir the onion mixture into the couscous and season to taste with salt and pepper.
  • Pile the roast vegetables on top of the couscous and serve straight away.

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