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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17th Aug, 2012
Superb flavours - can be served with anything. Everyone that has eaten it has been very impressed!
18th Jul, 2012
As great as a meal without meat can get :-)
14th Jul, 2012
Ok keep veg chunky
22nd Mar, 2012
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.
1st Feb, 2012
The veg gets really juicy & the mascarpone makes it rich and creamy. A simple and delicious meal. Deffo gonna cook this again :)
29th Mar, 2011
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!
17th Jan, 2011
This is was very nice, used garlic and chive cream cheese, and veg stock for the couscous, awesome meal.
19th Aug, 2010
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!
5th May, 2010
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.
9th Oct, 2009
Very tasty and easy recipe. Vegetables were tender but with full of juices. Mascarpone was really nice touch to finish with.


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