Spiced Vegetable Cous Cous


Spiced Veg Couscous

Rice so nice they named it twice... Don't get the Moroccan spice!



  1. Preheat the oven to 200ºC.
  2. Place pumpkin, carrot, zucchini and onion in a roasting pan and toss with ras el hanout and 2 tbs oil. Roast for 20 minutes.
  3. Add tomato and chickpeas, and roast for a further 5 minutes or until vegetables are tender and chickpeas are warmed through.
  4. Place couscous in a large bowl. Add stock, cover with a clean tea towel and stand for 10 minutes. Fluff with a fork.
  5. Whisk the lemon juice and remaining 2 tbs oil, then stir through the couscous.
  6. Transfer couscous to a platter and top with roasted vegetable mixture.
  7. Just before serving, top with mint and coriander, drizzle over a little tzatziki, and sprinkle over a little extra ras el hanout. 
  8. Serve with lemon wedges, remaining tzatziki and pomegranate seeds, if using.
Serves 4.
Recipe by Valli Little.

Ingredients for Spiced Vegetable Cous Cous

Pumpkin Jap Cut (piece)

Product of Australia

$1.79 ea

Carrots Loose (each)

Product of WA (Aust)

$0.46 ea

Zucchini Black (each)

Product of Australia

$0.70 ea

Onions Spanish (each)

Product of SA (Aust)

$0.57 ea

Lemons (each)

Product of Australia

$1.14 ea

Mint (bunch)

Product of VIC (Aust)

$2.29 ea

Coriander (bunch)

Product of Australia

$2.99 ea