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.
Roasted Med veg with zesty couscous
Spice up your life with this roasted veg medley - aubergine, red onion, pepper and courgette, roasted with garlic and chilli, and served on a fluffy bed of couscous scented with lemon zest, finished with a drizzle of minty yogurt.
Plants 6
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 courgette
- 1 unwaxed lemon
- 2 pepper
- 1 aubergine
- 1 onion
- 1 chilli
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 1 handful of fresh mint
- 2 garlic clove
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 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)
Nutritional Information
Calories: 383
Protein: 18g
Carbs: 70g
Fat: 3.6g
Ingredients
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 4 garlic clove
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh mint
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 unwaxed lemon
- 3 pepper
- 2 courgette
- 2 aubergine
- 2 onion
- 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)
Nutritional Information
Calories: 371
Protein: 18g
Carbs: 67g
Fat: 3.5g
Roasted Med veg with zesty couscous
Spice up your life with this roasted veg medley - aubergine, red onion, pepper and courgette, roasted with garlic and chilli, and served on a fluffy bed of couscous scented with lemon zest, finished with a drizzle of minty yogurt.
Cook time:
35 mins
Cuisine:
Mediterranean
Food group:
Dairy
Allergens: Milk, Wheat, Soya, Celery
Cooking Instructions
Get prepping!
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Zest and juice the lemons. Deseed the peppers and dice into 2cm squares. Dice the courgettes and aubergines into 2cm chunks. Peel the onions and cut each into 8 wedges.
Roast the veg
- Put the prepped veg on a baking tray lined with baking paper (you may need 2 trays for 4 portions), spritz with cooking spray and lightly season.
- Peel and crush the garlic, and finely dice the chilli (deseed for less heat).
- In a small bowl, combine the lemon juice, garlic, chilli, tamari and chipotle (juice, chilli and chipotle to taste). Stir through the veg, then roast for 20-25 mins.
Soak the couscous
- Meanwhile, put the couscous into a bowl, crumble in the stock and pour in enough boiled water to just cover the couscous. Stir well, cover and leave for 5 mins, until the stock is absorbed.
Add some zing
- Finely chop the mint leaves, then mix half into the yogurt. Stir the lemon zest and remaining mint into the couscous.
Finish & serve
- Dish out the couscous, then spoon over the roasted veg and drizzle with the yogurt dressing.