Roasted Vegetable Couscous

Monday, 6 March 2017

I'm pretty happy this week because I have the week off work. Not that I'm unhappy otherwise, I'm just really excited about having a little break and getting away for a few days. It's going to be a bit of a digital break too because where we are going has no wifi so it's a good opportunity to just cut off and escape the internet and social media for a while. I'm looking forward to days filled with long walks in nature, evenings spent by the fire with good food and better company, and the absence of the pressures of everyday life and constantly feeling like you need to be doing something. The country is definitely where I feel most at home, walking through beautiful woodland, climbing to the top of hills and seeing the world from above, getting your shoes muddy and being able to find pure silence and peace. The cities may have the best vegan food but the country has the beauty that will forever capture my heart.

This week I thought I would share one of my go-to lunch recipes. Roasted vegetables are such a simple pleasure and this is a recipe I've been making for a while now, and one of my favourites to make in advance to take to work. Make a big batch on a Sunday and you're set for a few days, which is my favourite because ain't nobody got time for prepping lunches every night. If you fancy something a little different this also works really well as a filling for a wrap (I am so into wraps right now), or on the side of a main dish.


You will need (serves 2): 
for the roasted veg 
1 large sweet potato 
1 carrot 
1 courgette 
1 red onion 
2 sweet peppers
mixed herbs 
olive oil 
salt and pepper 

for the couscous 
1/2 cup whole wheat couscous 
1 tablespoon tomato puree
1 teaspoon mixed herbs 
1/2 teaspoon garlic granules 
1/2 teaspoon paprika 
1/4 teaspoon dried chillies
1 tablespoon nutritional yeast 
10 cherry tomatoes 
3 sundried tomatoes
the juice of a thick slice of lemon  

Method: 
- Pre-heat the oven to 180 degrees celsius. 
- Peel and chop the sweet potato and carrot into small chunks and put onto a baking tray. Drizzle with a little olive oil and a sprinkle of salt, pepper, and mixed herbs and pop into the oven to bake for 40 minutes. 
- Chop up the onion, peppers, and courgette into small chunks and put onto another baking tray. Drizzle with a little olive oil and a sprinkle of salt, pepper, and mixed herbs. Put into the oven to bake for 25 minutes. 
- Once the veggies have all roasted, transfer them into a large bowl. 
- To make the couscous, add the 1/2 cup couscous to a pot with 1 1/2 cups of boiling water. Bring this to the boil for 4-5 minutes and then remove from the heat and leave to sit for a few minutes. 
- Add the tomato puree, mixed herbs, garlic granules, paprika, dried chillies, nutritional yeast, and lemon juice to the couscous and stir through with a fork. 
- Chop up the cherry and sundried tomatoes and add these to the large bowl along with the couscous. Mix everything together well.

Download recipe 


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