Roasted Pepper & Aubergine Couscous

Sweet smoky roasted vegetables, along with olives and couscous with a simple herby dressing. This is lovely both served warm or chilled, it can also be eaten as a side dish or a main. I love roasting vegetables, it’s such a simple way to really bring out the best in them

Yield; Two -Four servings (if serving as a side) Cook time; 25 minutes

You’ll need;

  1. One aubergine, diced
  2. Two red peppers, deseeded and chopped
  3. Two teaspoons of oil
  4. 100g (dry weight) couscous
  5. 150ml hot vegetable stock
  6. 10 (or so) green olives, sliced

For the dressing;

  1. One tablespoon oil
  2. One tablespoon lemon juice
  3. Half a teaspoon of mixed herbs
  4. A pinch of salt and black pepper


  • Line a baking tray with baking paper, place the vegetables on the tray and brush over two teaspoons of oil. Season with a pinch of salt and black pepper
  • Roast at 220°C/200°C fan assisted/400°F for 20-25 minutes, or until the aubergine begins to turn golden and the skins of the peppers blacken
  • While the vegetables roast, prepare the couscous. Put the couscous into a shallow dish, pour the stock over it, then top with a lid. Leave it to absorb the stock for five minutes. Once the stock has been absorbed, use a fork to fluff up the grains
  • Once the vegetables are roasted, transfer the couscous and aubergine into a mixing bowl. Chop the pepper into smaller pieces, removing the skin if desired. Then add them along with the olives into the mixing bowl
  • Pour over the dressing, fold everything together gently, then it’s ready to serve. You could also chill it in the fridge if preferred


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