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Chunky Roast Vegetables With Jewelled Couscous

Chunky Roast Vegetables With Jewelled Couscous

Rating
4.5rating out of 5

(3139 reviews from our customers)

Prep Time

45 min

Cuisine

Moroccan

For this easy twist on North African cuisine, you'll roast fresh vegetables and spiced chickpeas until golden and flavourful. Serve with fluffy couscous, and a sprinkle of roasted almonds for delicious crunch.

Prep Time

45 min

Cuisine

Moroccan

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
2 red onions
dried-cranberries
1 bag of dried cranberries (30g)
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
Courgette
1 courgette
whole-almonds
1 bag of blanched almonds (25g) †
turmeric
1 tsp ground turmeric
Ras-el-hanout
1 tbsp ras el hanout
Carrot
1 carrot
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
cider-vinegar
1 cider vinegar sachet (30ml)
Couscous
120g couscous †
Chickpeas
1 can of chickpeas (400g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 bag of dried cranberries (30g)
  • 1 red pepper
  • 1 garlic clove
  • 1 courgette
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 1 tbsp ras el hanout
  • 1 carrot
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 cider vinegar sachet (30ml)
  • 120g couscous<span class="strong">†</span>
  • 1 can of chickpeas (400g)
Typical Values per 100g per serving
Energy 538 kJ
128 kcal
2544 kJ
604 kcal
Fat
of which saturates
3 g
0.5 g
14 g
2.4 g
Carbohydrate
of which sugars
19.4 g
5.8 g
91.8 g
27.6 g
Fibre 3.3 g 15.4 g
Protein 4.8 g 22.7 g
Salt 0.59 g 2.8 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
1 red pepper
red pepper
1 garlic clove
garlic
1 courgette
courgette
1 bag of blanched almonds (25g)
whole blanched almond (nut)
1 tsp ground turmeric
turmeric(100%)
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
1 carrot
carrot
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 cider vinegar sachet (30ml)
cider vinegar(100%)
120g couscous
Durum wheat semolina
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
Allergens
  • Allergens highlighted by † (nut, celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chunky Roast Vegetables With Jewelled Couscous

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Peel and cut the red onions into quarters

2 Roast Veg Couscous

Top, tail and chop the courgette[s] into quarters lengthways, then into small pieces

Top, tail, peel and chop the carrot[s] into quarters lengthways, then into small pieces

3 Roast Veg Couscous

Add the red onion, red pepper, courgette and carrot to a large baking tray

Drizzle with olive oil and season with a generous pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 20-30 min or until the vegetables are tender and starting to colour

Boil a kettle

4 Roast Veg Couscous

While the vegetables are in the oven, drain and rinse the chickpeas

Chop the dried cranberries finely

Peel and grate (or very finely chop) the garlic

Dissolve the Knorr vegetable stock cube[s] in 200ml [400ml] boiled water

5 Roast Veg Couscous

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a large drizzle of olive oil over a medium-low heat

Once hot, add the ground turmeric and ras el hanout and cook for 1 min, or until fragrant – this is your spiced oil

6 Roast Veg Couscous

Add the drained chickpeas, chopped cranberries and grated garlic to the spiced oil then stir to coat everything in spice

Add the couscous and stock to the pan and give everything a good mix up

Cover with a lid, remove from the heat and leave until serving (approx. 7-10 min, or until all of the stock has been absorbed)

7 Roast Veg Couscous

Meanwhile, add the almonds to a baking tray

Put the tray in the oven for 5 min, or until they have darkened slightly in colour

Once darkened, remove and allow to cool slightly then chop roughly

8

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Fluff the cooked couscous with a fork and add the cider vinegar and 2 tbsp [4 tbsp] olive oil

Add the roast vegetables and chopped almonds and give everything a good mix up and serve

Enjoy!

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