Skip to Content
Roasted tomato pepper and squash couscous
  • Prep Time
    45 mins
  • Cook Time
  • Serves

Roasted tomato, pepper and squash couscous

Perfect for all sorts of cooking where a hint of Mediterranean cuisine is called for – from delicate fish to crisping roasted vegetables, our Olive Oil spray lends a delicate touch of flavour


  • Frylight Cooking Spray
  • Half a large butternut squash or 1 small one, peeled, deseeded and cut into small chunks
  • 1 large red pepper, deseeded and cut into chunks
  • 1 large yellow pepper, deseeded and cut into chunks
  • 1 large courgette, thickly sliced
  • 1/2 teaspoon cumin seeds (optional)
  • 12 cherry tomatoes
  • 175g mushrooms, halved
  • 25g pine nuts
  • 210g tin of chickpeas, drained
  • 300g couscous
  • 450ml (3/4 pint) hot vegetable stock
  • Zest of 1 lemon, finely grated
  • basil leaves, to garnish


  1. Preheat the oven to 200°C.
  2. Put the butternut, red and yellow peppers and courgette into a large roasting dish. Spray well with Frylight then add the cumin seeds, if using. Season and roast for 20 minutes, turning half way through.
  3. Add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.
  4. Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Cover and leave to swell for about 10 minutes, then fluff up with a fork.
  5. When the vegetables are ready, tip in to the couscous and add the chickpeas. Stir gently to combine, then share out, sprinkle with basil leaves and serve.

Recommended Recipes


Oven baked sausages with vegetable and tomato sauce
  • Prep Time
    35 mins
  • Cook Time

Oven baked sausages with vegetable and tomato sauce