Roasted Vegetable Couscous

Mike Robinson's flavoursome couscous with tomatoes, chilli, olives and peppers is fragranced with aromatic mint and cumin and makes a fabulous accompaniment
By Mike Robinson
Roasted Vegetable Couscous
  • Rating:
  • Serves: 6
  • Cook Time: 4 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 450 g quick-cook couscous
  • 600 ml boiling water
  • 1 red chilli, finely chopped
  • 5 spring onions
  • 225-350 g ripe tomatoes, cored and quartered
  • 8 charred roasted peppers
  • 20 oil-cured black olives, pitted
  • handful fresh mint leaves
  • 2 tsp ground cumin
  • pinch cayenne pepper
  • small handful flat leaf parsley, to serve


1. Place the couscous in a large bowl and pour over the boiling water. Set the couscous aside to soften and soak.

2. Meanwhile, heat a large heavy-based frying pan over a high heat. Add the red chilli, mixing well, and cook for 4 minutes, stirring now and then. Set aside to cool.

3. Trim the spring onions, removing all but 2.5cm of the green part. Halve the spring onions crossways. Place them in a food processor and pulse-blend until coarsely chopped.

4. Add the tomatoes, red peppers, olives and mint to the spring onion. Pulse-blend several times until coarsely chopped and well-mixed.

5. Toss the soaked couscous with a fork to remove any lumps and fluff it up. Add the spring onion mixture, cumin, cayenne pepper and salt to taste, mixing well.

6. To serve: pile the couscous in a big bowl, sprinkle with parsley and serve at once.

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