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Roasted Mediterranean Vegetables with Couscous

gluten free
wheat free
2 spoon difficulty rating

40 minutes

10 minutes preparation, 20-30 minutes cooking. A little longer than most of our quick recipes – but because the veggies are in the oven most of that time, it frees you up to multi-task! Don’t forget to turn the veggies halfway through, though.

Serves: 2

Roasted Mediterranean Vegetables with Couscous

What's not to like about this lovely, simple Mediterranean-style dish? It's worth doubling up the quantities or even more as the roast veg take quite a while to cook! 

Gluten-free option: use quinoa instead. Dry-roast it in a saucepan for one minutes, stirring constantly so it doesn't catch and burn. Add about 1½ times hot stock to 1 part quinoa and simmer for about 20 minutes - add more hot stock/water if it starts to dry out. 

Picture courtesy of Cooking Excite


  • 1 large garlic clove, crushed
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • Large sprig of thyme and smaller sprig of rosemary
  • Salt and freshly ground black pepper
  • 1 aubergine, cut into batons about 5x1cm/2x½inch
  • 1 bulb of fennel, outer layer pared as necessary, cut into eighths
  • 1 red or purple onion, cut into eighths
  • 150g/5oz couscous
  • 1 tsp mixed dried herbs


1. Preheat oven to 220Cº/425Fº/Gas Mark 7.

2. Make the marinade by mixing together crushed garlic, olive oil, lemon juice, fresh herbs and a seasoning of salt and pepper.

3. Put all vegetables into a bowl, coat with marinade then spread in a single layer on a baking sheet.

4. Place in the hot oven and cook for 20-30 minutes or until golden brown and tender, turning them over halfway through the cooking time.

5. Meanwhile, prepare the couscous - or quinoa - according to packet instructions. Add the dried herbs to the hot water/stock, cook then cover and keep warm.

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