Roast Veg Couscous

Roast Veg Couscous

Rating
4.50rating out of 5

(589 reviews from our customers)

Prep Time

45 min

Cuisine

Moroccan

Use within

6-7 days

A lovely tumble of roast vegetable and chickpea couscous spiced with turmeric and ras el hanout, and studded with roasted almonds and cranberries. Vegetable couscous is a staple in Morocco, but so often it's bland and flavourless. This recipe changes that – and it's even vegan!

Prep Time

45 min

Cuisine

Moroccan

Use within

6-7 days

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!

In Your Box
Ingredients for 2 people (double for 4)
tin of chickpeas
1 tin of chickpeas
Carrot
100g carrots
cider-vinegar
2 tbsp apple cider vinegar †
Couscous
120g golden couscous †
dried-cranberries
30g dried cranberries
garlic-clove
1 garlic clove
Red-onion
1 red onion
Red-pepper
1 red pepper
Vegetable-stock-cube
1 vegetable stock cube †
Courgette
1 courgette
whole-almonds
30g raw almonds †
turmeric
1 tsp bright yellow turmeric
Ras-el-hanout
1 tbsp ras el hanout
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • tin of chickpeas
  • carrots
  • apple cider vinegar<span class="strong">†</span>
  • couscous<span class="strong">†</span>
  • dried cranberries
  • garlic clove
  • red onion
  • red pepper
  • vegetable stock cube<span class="strong">†</span>
  • courgette
  • blanched almonds<span class="strong">†</span>
  • ground turmeric
  • ras el hanout
Typical Values per 100g per serving
Energy 401 kJ
95 kcal
2335 kJ
555 kcal
Fat
of which saturates
2.1 g
0.2 g
12 g
1.1 g
Carbohydrate
of which sugars
15.6 g
4.9 g
91.2 g
28.3 g
Fibre 2.2 g 12.7 g
Protein 3.8 g 22.1 g
Salt 0.06 g 0.36 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
tin of chickpeas
Water
carrots
apple cider vinegar
Cider vinegar
couscous
Durum wheat semolina, water
dried cranberries
Cranberies, cane sugar, Sunflower oil
garlic clove
red onion
red pepper
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
courgette
blanched almonds
whole blanched almonds
ground turmeric
ras el hanout
Paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamon
Allergens
  • Allergens highlighted by † (sulphites, wheat-gluten, celery, nuts)

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 Roast Veg Couscous

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

Peel and cut the red onion[s] into quarters

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

2 Roast Veg Couscous

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

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

3 Roast Veg Couscous

Tumble the onion, pepper, courgette and carrot onto a large baking tray

Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper 

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

Meanwhile, boil a kettle 

4 Roast Veg Couscous

Drain and rinse the chickpeas 

Chop the dried cranberries finely

Peel and grate (or very finely chop) the garlic

Dissolve the 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, then stir to coat in the spiced oil

Add the couscous and stock, shaking the pan so that the couscous is covered in stock

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 them 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 apple cider vinegar and 2 tbsp [4 tbsp] olive oil

Add the roast vegetables and chopped almonds and mix together

Enjoy!

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