Roasted vegetable couscous with mascarpone

Roasted vegetable couscous with mascarpone

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4
This hearty supper is healthy, cheap and filling - great for an easy meal for your mates

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal371
  • fat15g
  • saturates5g
  • carbs51g
  • sugars16g
  • fibre7g
  • protein11g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 red pepper, deseeded and sliced
  • 2 courgette, halved and then cut into thick sticks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 garlic clove, peeled and bruised
  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 6 tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red chilli, deseeded and finely sliced
  • 200g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400g can chickpea, rinsed and drained
  • 50g mascarpone or full-fat soft cheese (add a little more if you like)
  • small handful chopped flat-leaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.

  2. Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.

  3. Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (19)

lurvlyloz's picture

Good basis, added leek and used cherry tomatoes and garlic and herb cream cheese. Really enjoyed it and will make it again

ordonnel's picture
1.25

Maybe I went wrong somewhere. Very bland and the veg was soggy and oily. Wont be making this again.

Layls's picture
5

My first time making this and was a tad apprehensive as I am not a couscous fan, but fancied trying something a bit new and had leftover mascarpone. I bought giant wholewheat couscous because it's healthier and less fussy on the fork (recommend it!) I always adapt recipes as do many in order to suit personal taste. For the couscous I prepared as the packet suggested i.e. fried in olive oil until brown but I also added in a finely chopped onion and crushed garlic (as I was fearful of the infamously bland little beads!) Half way through cooking the couscous on the hob I added some salt, cumin and paprika. For the vegetables I chose yellow pepper, a stir fry medly mix (mange tout, baby corn, tender broccoli, spring onions and a red chilli) and tomatoes. I added in a little more garlic and salt whilst roasting. And of course the mascarpone at the end. Delicious and super flavoursome!

Yo-Lisa's picture
5

without cheese still very tasty.

crouton's picture
4

Nice but not terribly exciting if you just follow the recipe as given. However as a starting point for your own adaptation (depending on your tastes or perhaps just what ingredients you have) it works well.

normanneil01's picture
4

I used mixed peppers, romanescu cauliflower and sundried tomatoes. I also added extra chilli, cumin and tumeric powder to the cous-cous. A very nice dish and very easy to make. It could be made with so many variations meats, cheeses, pulses, herbs. Just to keep it fresh!!

w33ping's picture
5

Made this last night with yellow courgettes, red peppers and added some sliced onion to the roast. Really excellent flavours, went down a storm!
In addition to chickpeas, I added pine nuts to the couscous with some saffron in the boiling water to give it a good colour.

lizleicester's picture
4

Nice way to help use up a glut of courgettes. Didn't use mascarpone (need to be dairy free), but hubby cut cubes of feta cheese instead and loved it.

thecherub's picture
4

Made this to use up leftover mascarpone and will definitely do this one again! I think my vegetables were cut too small as they took less than the time stated to cook. I also followed advice above and cooked the couscous in stock and then added red pesto. Probably wouldnt add chickpeas next time but I did think aubergines would be a good addition to the vegetables.

markblatherwick's picture

Superb flavours - can be served with anything. Everyone that has eaten it has been very impressed!

lucilav's picture
4

As great as a meal without meat can get :-)

cornishshar's picture
2

Ok keep veg chunky

lauren_ricci's picture
5

Creamy, tasty, filling, nutritious recipe. I used pearled spelt and added french beans instead of courgettes. Great recipe for using up mascarpone left over from a dinner party.

bicrazor's picture
5

The veg gets really juicy & the mascarpone makes it rich and creamy. A simple and delicious meal. Deffo gonna cook this again :)

foreverrockdm's picture
5

Absolutely loved this! Forgot to get chilli when I was shopping for ingredients but used sweet chilli sauce and left out the sugar - also mixed a bit of red pesto in with the couscous, so tasty!

izboz378's picture

This is was very nice, used garlic and chive cream cheese, and veg stock for the couscous, awesome meal.

lizziechristmas's picture
5

this is surprisingly tasty! I thought it would be a bit bland but the chilly and mascarpone really make it a full bodied and tasty dish! Yum yum! Didn't miss meat at all - delicious!

tphotiou's picture
5

Lovely recipe. Great way to use up veg in the fridge. The mascarpone gave this a brilliant flavour and great creamy texture. Was great as a lunch snack the next day as well. I added some red pesto to the couscous to give it a bit of extra flavour.

cypruska's picture
5

Very tasty and easy recipe. Vegetables were tender but with full of juices. Mascarpone was really nice touch to finish with.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…