Name: Roasted vegetable couscous with mascarpone
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 red peppers deseeded and sliced; 2 courgettes halved and then cut into thick sticks; 2 garlic cloves peeled and bruised; 1 tbsp olive oil plus extra for drizzling; ½ tsp sugar; 6 tomatoes quartered; 1 red chilli deseeded and finely sliced; 200g couscous; 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

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Roasted vegetable couscous with mascarpone

Roasted vegetable couscous with mascarpone

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.3 out of 5.31 ratingsRate

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

Vegetarian

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A star rating of 4.7 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

4 red peppers

deseeded and sliced
2 courgettes

halved and then cut into thick sticks
2 garlic cloves

peeled and bruised
1 tbsp olive oil

plus extra for drizzling
½ tsp sugar
6 tomatoes

quartered
1 red chilli

deseeded and finely sliced
200g couscous
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

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Nutrition: per serving

kcal371
fat15g
saturates5g
carbs51g
sugars16g
fibre7g
protein11g
salt0.41g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2009

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A star rating of 4.3 out of 5.31 ratings

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