Roasted Veg & Chickpea Cous Cous

30 Jun 2021


200g cous cous
1 vegetable stock cube
375ml boiling water or 1.5 cups
1 tin of chickpeas
1 pepper
1 aubergine
1 courgette
1 red onion
1 fennel
2 cloves garlic
1 lemon, zest and juice
Handful of fresh herbs
1 tablespoon olive oil
Salt and pepper


  1. Prep the vegetables by cutting into a chunky dice. Put on a baking tray and sprinkle with salt and pepper, drizzle with olive oil and mix together with your hands. Roast in the oven at 220oC / gas mark 7 for 20-30 mins keeping an eye on it to make sure it’s not burning.
  2. Boil the kettle and measure out 375ml of boiling water. Crumble in a veg stock cube and mix thoroughly. Lay the dry cous cous on a baking tray and pour over the stock. Cover with foil and leave to soak for 10 mins.
  3. Turn down the oven to 160o Drain the chickpeas and mix into the cous cous along with the roasted veg and zest and juice of a lemon.
  4. Serve the cous cous as a side with fish, meat or cheese and a mixed green salad.

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