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Roast Vegetables with Couscous

This is a flexible dish to whatever vegetables are in season. It would be great to batch cook and eat for lunches. Recipe kindly provided by Wendy.

Time 1 Hour
Skill Level Easy

Ingredients List

Serves 2
  • 1 medium eggplant
  • 3-4 medium courgettes (zucchini)
  • 3 medium capsicums (red or orange)
  • 1 medium onion (red preferably, but brown are fine too)
  • 2 cloves garlic
  • 1 small sprig fresh basil
  • 1 splash balsamic vinegar
  • 1 splash extra virgin olive oil
  • 400 g tin chopped tomatoes (keep some juice for dressing, below)
  • 2 tbsp tomato juice (from the tin or tomato puree)
  • 1 tbsp lime juice cordial
  • 0.5 tbsp ground cumin
  • 5 tbsp extra virgin olive oil


  1. Chop eggplant into 2.5cm chunks.
  2. Chop courgette into thick slices, chop capsicums and onions into chunks and chop garlic finely.
  3. Put all vegetables plus shredded basil leaves into a roasting dish, add tomatoes, slosh on some balsamic vinegar and some vegetable stock and mix.
  4. Bake at 200° C for about 45 minutes.
  5. Make the dressing by combining olive oil, lime juice cordial, cumin and tomato juice (from the tin or puree). 
  6. Make up a bowl of couscous by adding 1/2 cup of couscous per person then pour on the equivalent amount of boiling vegetable stock (for flavour) plus a little more water, cover for five minutes, then fluff with fork.
  7. Pile the veggies on top, then pour over the dressing.

In winter you can use all sorts of different vegetables, such as kumara (sweet potato), pumpkin, etc.

I substitute flaxseed oil for olive oil in all my dressings.