Simple Healthy Recipe: Roasted Vegetable Couscous

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(Serves 6 – 8 people)


300g couscous

450ml water

3 – 4 teaspoons honey

3 carrots

1 onion

1 parsnip

1/2 a swede

Olive Oil

Herbs (Of your choice, Rosemary, Thyme)



Pinch of salt


Rinse the 300 grams of couscous in cold water, whilst bringing 450 millilitres of water to the boil.

Add the couscous to the boiling water and simmer for 5 minutes with the lid on.

After 5 minutes remove the pan from the heat and drain any excess water. Leave the couscous to cool.

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Chop the vegetables into thin slices or chunks. You can use a variation of the vegetables I usually use, which are carrots, parsnips, swede and onion. Leeks, tomatoes potatoes, any vegetables suitable for roasting are all good.

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Cover a baking tray with olive oil, and layer the vegetables. Cover with another drizzle of olive oil, salt, pepper and the herbs you wish to use. Again you can choose whichever herbs you like, i use a pre-made mix of herbs which give a BBQ taste. Using your hands mix the vegetables together and ensure the herbs and oil cover them all. Add the garlic to the tray, unpeeled is fine.

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Cook the vegetables at gas mark 5, 375° Fahrenheit, or 1 – 2 hours. You can again mould this to your own taste, I prefer the vegetables well cooked and almost caramelised so I cook mine for 1 and a half – 2 hours.

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Once the vegetables are cooked mix them with the now cooled couscous, adding 3-4 teaspoons of honey, the more the sweeter!

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Nicole x