Spicy couscous and vegetables

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 small courgette, halved, cut into slices
2 small red peppers, coarsely diced
1 small aubergine, quartered, sliced
Olive oil, to taste
Freshly ground black pepper
1 1/2 cups couscous
480ml vegetable stock
1/2 tsp sea salt
1/2 tsp ground roasted cumin seeds
1/2 tsp ground ginger
1/2 tsp paprika
60ml orange juice
1 tbsp roughly chopped parsley
2 tbsps roughly chopped cilantro
2 tbsps olive oil
1/2 lemon, grated zest and juice
1) Preheat the oven to 190C/Gas 5.

2) Place the cut vegetables on a baking sheet, drizzle with some olive oil and season with salt and pepper to taste. Place in the oven and roast for about 10 minutes.

3) Put the couscous in a heatproof bowl and stir in all of the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous, making sure it covers the couscous mixture completely. Cover with a plate or cling film and leave for 5 to 10 minutes or until all of the stock is absorbed.

4) Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with the roasted vegetables.

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