You will need:

2 x onion (red or white) roughly chopped into bitesize pieces

1 x large courgette, chopped into roughly 2cm chunks

3 x peppers (mix of colours),chopped into roughly 2cm chunks

2-3 tblsp olive or coconut oil

Handful of pumpkin seeds

1 tsp cumin seeds

Half tsp dried chilli flakes

1 x cup cous cous (dry measurement)

1 x vegetable stock cube

Natural yoghurt or vegan alternative

Salt & Pepper


Serves 2 hungry people

Heavenly roast veg & cous cous

This is such a healthy meal and can be vegan too. Just swap the natural yogurt for your favourite vegan alternative.


  • Pre-heat your oven to 180C.

  • Put the oil, all the vegetables, chilli flakes & cumin seeds into a large roasting tin. Add a good pinch or two of salt & pepper and mix all the ingredients well, coating everything with the oil and spices. Put into the oven for 20 minutes.

  • Meanwhile put the cous cous into a bowl, crumble in the stock cube and mix. Pour in boiling water, just covering the cous cous and quickly mix before covering the bowl with a plate. Leave it to steam and soak up the water for about 10 minutes or so.

  • Once the veg has cooked for 20 minutes, give it a stir and add the pumpkin seeds. Continue to cook in the oven for a further 10 minutes. 

  • Once the cous cous has cooked, use a fork to fluff it up and serve. Arrange the vegetables on top and add a few dollops (as much or as little as you like) of the yoghurt on top to finish. 

  • Eat!

KitchenCraft roasting tin.jpg
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