The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan roasted veg with minty couscous
Our special Slimming World Kitchen herb and spice blends work their magic on cauliflower, sweet potato, onion and pepper, a bed of herby couscous ‘souksʼ up all the fab flavours, and dollops of mint-laced yogurt balance the warming spices beautifully. Itʼs simple but spectacular!
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 pepper
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lemon
- 1 cauliflower
- 1 onion
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 1 handful of fresh mint
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 200g passata (tomatoes, salt, citric acid)
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 1 small sweet potato
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 509
Protein: 21g
Carbs: 99g
Fat: 4.0g
Ingredients
- 4 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 handful of fresh mint
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 400g passata (tomatoes, salt, citric acid)
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 1 cauliflower
- 1 sweet potato
- 2 onion
- 2 pepper
- 1 unwaxed lemon
Nutritional Information
Calories: 466
Protein: 19g
Carbs: 90g
Fat: 3.7g
Moroccan roasted veg with minty couscous
Our special Slimming World Kitchen herb and spice blends work their magic on cauliflower, sweet potato, onion and pepper, a bed of herby couscous ‘souksʼ up all the fab flavours, and dollops of mint-laced yogurt balance the warming spices beautifully. Itʼs simple but spectacular!
Cook time:
45 mins
Cuisine:
North African
Food group:
Dairy
Allergens: Celery, Milk, Wheat
Cooking Instructions
Chop the veg
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potato into 2cm cubes. Peel the onions and cut each into 6 wedges. Deseed the peppers and dice into 2cm squares, and zest the lemon.
- Remove the leaves from the cauliflower and cut it into small florets.
Spice & roast
- Tip the sweet potato, onion and peppers into a large ovenproof dish, toss with one-quarter of the Moroccan seasoning and spritz with cooking spray. Roast for 25 mins.
- Put the florets on a baking tray lined with baking paper, scatter over another quarter of the Moroccan seasoning and spritz with cooking spray. Roast for 18-20 mins.
Add the stock
- Dissolve the stock in 200ml boiled water (300ml for 4 portions). Stir in the remaining Moroccan seasoning, the ginger & garlic paste and the passata.
- Pour the mix into the ovenproof dish and roast for another 8-10 mins, until the veg is cooked and the sauce is hot.
Sort the couscous
- Put the couscous in a bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
- Finely chop the mint, then mix half into the couscous with the lemon zest.
Plate up
- Halves the lemon and squeeze a little juice (to taste) into the roasted veg and the couscous. Cut the rest into wedges.
- Spoon the roasted veg and sauce over the couscous, scatter over the cauliflower and drizzle with yogurt.
- Scatter over the remaining mint leaves and serve with the lemon wedges.