Roasted vegetable couscous with mascarpone

Roasted vegetable couscous with mascarpone

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(24 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Vegetarian


  • kcal371
  • fat15g
  • saturates5g
  • carbs51g
  • sugars16g
  • fibre7g
  • protein11g
  • salt0.41g
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  • 4 red peppers, deseeded and sliced
  • 2 courgettes, halved and then cut into thick sticks



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

  • 2 garlic cloves, 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



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

  • 6 tomatoes, quartered



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

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



    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



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


  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.

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Comments, questions and tips

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2nd Aug, 2018
A lovely supper dish which worked for using bits and pieces up in the fridge. Added broccoli to the roasting pan and used chilli flakes rather than fresh. Wasn't sure how the mascarpone would work with the oily veg but it made a lovely sauce.
7th Nov, 2016
Good basis, added leek and used cherry tomatoes and garlic and herb cream cheese. Really enjoyed it and will make it again
20th Oct, 2016
Maybe I went wrong somewhere. Very bland and the veg was soggy and oily. Wont be making this again.
8th May, 2015
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
9th Mar, 2015
without cheese still very tasty.
10th Dec, 2012
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.
29th Oct, 2012
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!!
14th Sep, 2012
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.
4th Sep, 2012
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
21st Aug, 2012
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.


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