Name: Roasted Vegetable Couscous with Mascarpone Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 red peppers, deseeded and sliced; 2 courgettes, halved and cut into thick sticks; 2 garlic cloves, peeled and bruised; 1 tbsp olive oil, plus extra for drizzling; ½ tsp sugar; 6 tomatoes, quartered; 1 red chilli, deseeded and finely sliced; 200g couscous; 400g can chickpeas, rinsed and drained; 50g mascarpone or full-fat soft cheese (add a little more if you like); Small handful chopped flat-leaf parsley

Introduction

This roasted vegetable couscous with mascarpone is a vibrant and comforting dish perfect for a wholesome meal. The combination of sweet roasted peppers, courgettes, and tomatoes with creamy mascarpone creates a delightful blend of flavors and textures. It’s easy to prepare and makes a satisfying vegetarian dinner.

The dish shows a layer of light yellow couscous spread evenly at the bottom of a white plate. On top of the couscous, there is a mix of beige chickpeas and long slices of green zucchini with dark green skin and soft interiors. Bright red strips of roasted red peppers are scattered over the vegetables, all covered in a creamy white sauce with visible herbs. Small bits of chopped herbs add hints of green on top, giving a fresh look. The plate sits on a white marbled surface, with a silver fork on the right edge. In the background, there is a clear glass with a light yellow drink. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 red peppers, deseeded and sliced

2 courgettes, halved and then cut into thick sticks

2 garlic cloves, peeled and bruised

1 tbsp olive oil, plus extra for drizzling

½ tsp sugar

6 tomatoes, quartered

1 red chilli, deseeded and finely sliced

200g couscous

400g can chickpeas, rinsed and drained

50g mascarpone or full-fat soft cheese (add a little more if you like)

small handful chopped flat-leaf parsley

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the red peppers, courgettes, garlic, olive oil, sugar, and some seasoning into a roasting tray. Roast for 20 minutes.

Step 2: Add the quartered tomatoes and sliced red chilli to the roasting tray. Return to the oven and roast for another 20 minutes until the vegetables are tender and juicy.

Step 3: Meanwhile, place the couscous and chickpeas in a bowl. Pour over 200-250ml of boiling water, just enough to cover them. Cover the bowl with cling film and leave to stand for 10 minutes.

Step 4: Fluff up the couscous with a fork, adding a little more water if needed to loosen it.

Step 5: Remove the roasted vegetables from the oven and stir in the mascarpone until combined.

Step 6: Divide the couscous among four plates. Top with the roasted vegetable mixture, sprinkle with chopped parsley, and drizzle with a little olive oil before serving.

Tips & Variations

For extra flavor, add a squeeze of lemon juice or a pinch of smoked paprika to the couscous before serving.

You can substitute mascarpone with Greek yogurt or cream cheese for a lighter option.

Add toasted pine nuts or almonds for some crunch.

If you prefer more heat, keep some seeds in the chilli or add a pinch of cayenne pepper.

FAQs

Can I prepare this dish in advance?

Yes, you can roast the vegetables and prepare the couscous ahead of time. Store them separately in the fridge and combine with mascarpone just before serving to maintain freshness.