Veggie recipe: roasted vegetable couscous

I am a big fan of cooking with couscous. It’s so easy to make even though everyone thinks you’re a kitchen princess. This recipe is vegetarian, but you can replace the quorn cubes for cubes of chicken breast. But it’s not necessary really, this recipe is yummy just like it is.

roast vegetable couscous

Your shopping list for 2 who like to eat with some leftovers:

  • a package of quorn cubes
  • about 100g pine nuts
  • 1 yellow and 1 red pepper
  • 1 courgette
  • 1 aubergine
  • 1 red onion
  • some garlic cloves
  • a tablespoon of dried thyme
  • some olive oil
  • 200g couscous
  • 50g butter

The recipe for your ratatouille with couscous:

  • preheat your oven to 200°-220°C
  • deseed and dice the peppers
  • dice the courgette and aubergine
  • chop up the red onion and the garlic cloves (2 will do, 3 is better)
  • put all together of the diced vegetables in a large roasting tray, drizzle over some olive oil and sprinkle over the thyme, season with pepper and salt and toss it all through  – place it in the preheated oven for 10 minutes

ratatouille staub

  • in a pan, heat up some olive oil and bake the quorn cubes – you can add some chicken spices if you feel like it, or some paprika powder to spice things up if you like

quorn pieces

  • in another pan, roast the pine nuts

pine nut

  • after 10 minutes stir through the roasted vegetables and let them have another 10 minutes
  • heat up 400ml chicken broth until it’s boiling hot
  • topple the couscous in a large bowl and top it up with the butter, pour over the boiling water and cover the bowl with clingfilm and let it set for 10 minutes
  • put all the vegetables in a bowl, top with the quorn and the pine nuts
  • fluff up the couscous with a fork and serve together with the ratatouille


If you want, you can also stir some fresh coriander through the couscous for extra taste.


2 thoughts on “Veggie recipe: roasted vegetable couscous

  1. Hi Margot,

    I’m a writer for, currently working on an article on easy recipes for students. The couscous recipe sounds delicious, and I was thinking of including it in the article, and linking to your blog for the recipe.

    I was also wondering if it’d be okay if I used one of the pictures? We’ll give you proper credit for the recipe and the pic, obviously, and will put in a nice little introduction to the recipe and your blog. 🙂




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