Roasted Vegetable Couscous with Mascarpone
Lalkila Kitchen · Vegetarian · Main dishes · Western influenced
Roasted peppers, courgettes and tomatoes make their own sauce for couscous. A little soft cheese finishes the vegetables, giving this meal a different texture from rice-based dishes.
Ingredients
- 4 red peppers, sliced
- 2 courgettes, cut into thick sticks
- 2 garlic cloves, bruised
- 1 tbsp olive oil
- 1/2 tsp sugar
- 6 tomatoes, quartered
- 1 red chilli, finely sliced
- 200 g instant couscous
- 400 g can chickpeas, drained
- 200–250 ml boiling water, adjusted to packet instructions
- 50 g mascarpone or soft cheese
- A small handful of chopped parsley
- Salt and pepper
Method
- Heat oven to 200°C conventional/180°C fan. Toss peppers, courgettes and garlic with oil, sugar and seasoning; roast until beginning to soften.
- Add tomatoes and chilli; continue roasting until vegetables are tender and juicy.
- Cover couscous and chickpeas with boiling water, following the couscous packet's ratio. Cover until absorbed, then fluff.
- Stir cheese into hot vegetables. Spoon over couscous and finish with parsley.
Cooking notes
Contains wheat and milk. Use instant couscous for the covered-soak method; pearl couscous needs simmering instead. Choose cheese suitable for your dietary preference.
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Source and adaptation
Adapted in original wording from Good Food's “Roasted vegetable couscous with mascarpone,” Good Food Middle East. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.