Roast Vegetable Couscous

Speedy couscous
Posted in: , ,
Prep: 5 min
Cook: 5 min
Dietary: , ,
Cost: $


  • 1 cup wholemeal couscous
  • 1 salt reduced vegetable stock cube
  • 1 cup boiling water
  • 1/2 red onion finely chopped
  • 2 cups mixed roast vegetables try sweet potato, zuchini, capscium etc
  • 1 lemon juiced
  • 1 tablespoon olive oil
  • 2 tablespoons fresh herbs finely chopped


  1. Place the couscous into a heatproof bowl. Dissolve stock cube in 1 cup of boiling water.
  2. Pour stock over the couscous and cover bowl to trap the heat. Leave to stand for 5 minutes.
  3. Remove cover and fluff up the couscous with a fork.
  4. Stir in the red onion, roast vegetables, lemon juice, olive oil and herbs.
  5. Refrigerate until ready to serve.

Serves in 1 portion

  • Vegetables1
  • Cereals0.5
  • Unsaturated Spreads/Oils0.25

What was swapped?

Use wholemeal couscous and pasta to increase the amount of fibre in your meal.


This recipe is a great way to use up leftover roast vegetables.

To roast vegetables, preheat oven to 180 degrees and chop vegetables into desired size. Spray with lightly with olive oil and bake until tender.

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