Roasted Vegetables and Chickpeas with Couscous

Depending on your preference and what you have the vegetables can be swapped or amount can be altered.
Servings 4 people


  • 1 Pepper
  • 1 Courgette
  • 2 Beetroot
  • 4 Parsnips
  • 4 Carrots
  • 1 Onion
  • 1 Stock Cube
  • 2 Packets of Couscous


  • Prepare your chosen vegetables by washing, peeling and chopping then coat them in oil. Place on a baking tray in a hot oven at 200C for 30-40 minutes.
  • Add hot water and stock cube to the couscous and cover allowing the grain to absorb the liquid. Drain chickpeas and rinse then add them to the couscous allowing them to warm through.
  • When the vegetables are cooked mix all ingredients together, add any fresh herbs or spice you enjoy such as paprika. Ensure it is piping hot when you serve it.
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