Roasted vegetable cous cous
Daniel Lingiah
Preparation time 15 mins
Cooking time 35 mins
Serves 8


1 courgette

1 aubergine

1 red onion

4 cloves garlic

Handful of parsley

Handful of mint

500 g cous cous

½ block feta cheese

1 bunch spring onions

1 lemon

2 handfuls of cherry tomatoes

Chilli and garlic oil



1, Chop aubergine and courgette into 1cm cubes, place in a oven tray.

2, slice red onion as finely as possible, place in tray.

3, Finely chop garlic, place in tray.

4, Season well and drizzle with garlic and chilli oil.

5, Roast at 200c for 20-25 minutes until golden.

6, Finely chop mint and parsley, set aside.

7, Half tomatoes.

8, Cut feta into 1cm cubes.

9, Place cous cous into a bowl with plenty of seasoning,  Take 500ml of boiling water and pour over cous cous cover with cling film and leave to hydrate.

10, Once the vegetables are cooked pour the contents of tin into the cous cous.

11, Add chopped herbs, feta and tomatoes.

12, Finish by checking seasoning and adding a good squeeze of lemon.

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