Description
A vibrant and comforting roasted vegetable couscous dish topped with creamy mascarpone cheese, perfect as a hearty vegetarian meal. This recipe combines sweet roasted peppers, courgettes, and tomatoes with chickpeas and fluffy couscous, finishing with fresh parsley and a drizzle of olive oil.
Ingredients
Scale
Roasted Vegetables
- 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
Couscous and Additions
- 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
- Preheat and Prepare Vegetables: Heat the oven to 200°C (180°C fan/gas 6) and start by placing the red peppers, courgettes, garlic, olive oil, sugar, and seasoning in a roasting tray. Roast for 20 minutes to develop the flavors and soften the vegetables.
- Add Tomatoes and Chilli: After the initial roasting, add the quartered tomatoes and sliced red chilli to the tray. Continue roasting for another 20 minutes until the tomatoes and peppers are bursting with juices and the mixture is richly caramelized.
- Prepare Couscous: While vegetables are roasting, combine the couscous and rinsed chickpeas in a bowl. Pour over 200-250ml boiling water, just enough to cover. Cover the bowl with cling film and let it stand for 10 minutes to absorb the water and soften.
- Fluff Couscous: Remove the cling film and fluff the couscous gently with a fork, adding a little more water if needed to achieve a light and fluffy texture without clumping.
- Finish Vegetables: Take the roasted vegetables out of the oven and stir in the mascarpone cheese until it melts and blends with the juices, creating a creamy texture.
- Assemble and Serve: Divide the couscous evenly between four plates, spoon the roasted vegetable and mascarpone mixture on top. Garnish with chopped flat-leaf parsley and finish with a drizzle of olive oil for added richness and shine.
Notes
- You can substitute mascarpone with cream cheese or Greek yogurt for a different creamy texture.
- Adjust the chilli quantity based on your preferred spice level or omit it for a milder taste.
- If you want a gluten-free version, use gluten-free couscous or substitute with quinoa.
- This dish can be served warm or at room temperature, making it great for meal prepping.
- Adding toasted pine nuts or almonds can add a nice crunch to this dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted vegetable couscous, vegetarian couscous, mascarpone couscous, roasted peppers recipe, healthy couscous dish
