Turkish Roasted Vegetable Couscous

This is my delicious Turkish inspired roasted vegetable couscous recipe. It can be eaten on its own or as a perfect side dish. Follow my recipe step by step and you’ll have the perfect couscous with Turkish spices, fresh coriander leaves and a squeeze of fresh lemon juice giving it that zesty taste.

Turkish roasted vegetable couscous

Ingredients

Serves 4-5

Ingredients

500g couscous

450ml vegetable stock

1/2 teaspoon black pepper

1/2 teaspoon chilli flakes

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon cumin seeds

1/2 teaspoon paprika powder

1/2 fresh lemon juice

1 tablespoon tomato purée

1 courgette

1/2 red pepper

1/2 aubergine

Or a selection of your own mixed vegetables

Olive oil

Method

1. In a bowl add to it the couscous and spices.

2. Mix the vegetable stock cubes into hot boiling water and mix well, until dissolved. Be aware couscous doubles in volume once you pour hot water to it.

3. Pour the stock a bit at a time onto the couscous, and cover with a plate and set aside. This will cook your couscous.

4. In a baking tray drizzle oil and add the vegetable, onions and put it straight into the oven to roast at 160C until roasted.

5. Remove the plate from the covered couscous and add the tomato purée and mix well.

6. Once the vegetables are roasted add it to the couscous.

7. Add the fresh coriander and squeeze the lemon and mix well. Serve with my Turkish lamb seekh kebab or my Turkish spiced chicken and a mint cucumber raita.