Roast Vegetables and Pine Nuts on a Bed of Cous Cous500

Couscous with roast vegetables

Free from:





Serves 4.


  • 1 carrot
  • 1 sweet red pepper
  • Half a butternut squash
  • 1 small sweet potato
  • 1 courgette
  • 1 sprig of rosemary & 1 bay leaf or pinch of mixed herbs
  • 150g couscous
  • 50g cashews or pine kernels (or a mix of the two!)
  • 300ml low salt vegetable stock in hot water


  1. Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.
  2. Peel and chop the sweet potato into small pieces. Peel, de-seed and chop the squash into small pieces. Slice the courgette, carrot and red pepper.
  3. Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a pre-heated oven at 200C / Gas 6 / moderately hot for 15 minutes.
  4. When the vegetables are cooked stir them into the couscous and add cashews (or pine kernels).
  5. Serve with a green salad.

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