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Roasted vegetable couscous with basil and feta
100%
0
Stefanie Hartley
By Stefanie Hartley

Roasted vegetable couscous with basil and feta

1 step
Updated at: Wed, 16 Aug 2023 20:09:28 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

1 servings

1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
1courgette
cut into chunks and
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
1aubergine
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
1red onion
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
1clove garlic
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
½ tspdried oregano
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
5 ½ tspolive oil
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
chickpeas
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
Salt
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
60gcouscous
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
0.5vegetable stock cube
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
1tomato
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
35gfeta
1 courgette, cut into chunks 1 aubergine, cut into chunks 1 small red onion, peeled and cut into wedges 1 clove garlic, peeled and crushed 1/2 tsp dried oregano 11/2 tsp olive oil 30g tinned chickpeas, drained Salt and pepper 60g couscous 1/2 vegetable stock cube 1 tomato, diced 35g feta, crumbled 1 tbsp red wine vinegar Bunch of basil, leaves torn
basil
leaves torn

Instructions

Step 1
Preheat the oven to 200ºC. Put the vegetables into a large bowl with the garlic, oregano, oil and chickpeas and season with plenty of salt and pepper. Toss everything together then tip onto a large baking tray in a single layer. Roast for 20 minutes until golden brown and softened. Meanwhile put the couscous into a bowl with the stock cube and pour over just enough boiling water to cover. Cover the bowl with clingfilm and leave to steam for 5 minutes. When the vegetables are ready add them to the bowl of couscous, then add the tomato, feta, vinegar and basil and toss to combine.

Notes

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