Cous cous

Roast vegetable cous cous. Ideal accompaniment to our slow cooker lamb tagine.

Ingredients                                         Method

  • large red bell pepper, cored and diced 290g
  • 1 large green pepper 250g
  • medium carrots, halved through length and sliced fairly thin 150g
  • small red onion, diced into 1-inch chunks 150g
  • medium zucchini, halved through the length and sliced
  • 4 tbsp olive oil, divided
  • 2 tbsp fresh lemon juice
  • tsp minced garlic (2 cloves)
  • tsp ground cumin
  • tsp ground coriander
  • 1/2tsp ground cinnamon
  • Salt
  • 1 1/3cups dry couscous 180g
  • 1(14.5 oz) can low-sodium chicken broth 450ml
  • 1/2tsp turmeric
  • 1/2cup raisins 60g
  • 1 (14 oz) can chick peas, drained and rinsed
  1. Preheat oven to 200 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Place bell pepper, carrots, onions and zucchini on baking sheet.
  2. Drizzle with 1 Tbsp olive oil and season with salt and toss to evenly coat. Roast in preheated oven about 15 minutes until tender, tossing once halfway through roasting.
  3. While vegetables are roasting, in a small mixing bowl whisk together remaining 3 Tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon and season with 1/4 tsp salt, set aside.
  4. Bring chicken broth, 1/2 tsp salt and turmeric to a boil. Place couscous and raisins in a large mixing bowl, pour hot chicken broth over couscous and stir, cover bowl with plastic wrap and let rest for 5 minutes.
  5. Add roasted vegetables, chick peas,  mint and lemon mixture to couscous and toss to evenly coat (while seasoning with a little more salt to taste as desired). Serve warm.





Serving size:



Nutrition per serving

Protein Carbs Fat Fibre
3.9g 26g 5g 3g


cous cous

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