Fruity Couscous with Roast aubergines, tomatoes & peppers

this no-hassle recipe is a hit in my house…

Serves: 4

Prep time: 10 mins

Cooking time: 1hr

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free


Roast Veg:

2tbsp extra virgin olive oil

2 aubergines, diced

125g cherry tomatoes, halved

2 red peppers, diced

250ml low-sodium veg stock

Salt and freshly ground black pepper, to season

Fruity Couscous:

180g couscous

250ml low-sodium veg stock

Handful of sultanas, rough-chopped

Handful of dried apricots, rough-chopped

Salt and freshly ground black pepper, to season


Preheat your oven to 200C

Add the veg to a roasting tin, drizzle over with oil and season then place on the middle shelf and cook for an hour. After half an hour add the veg stock and turn the vegetables

Make the couscous while the veg cooks. Wash in a fine sieve then add to a large bowl with the veg stock and dried fruit. After 10 minutes fluff up the couscous with a fork. If it’s too dry add 2tbsp water and 1tbsp olive oil and stir. Cover with a plate and fluff again when you’re ready to serve

Portion out the couscous and top with the roasted veg. Serve alongside tomatoes, cucumbers and hummus. Absolutely delicious – enjoy x

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Published by misterrands


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