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Roast vegetable and chickpea couscous, with soya yoghurt and strawberries

  • 5 tablespoons roast vegetable couscous (125g) (See recipe below)
  • 1 heaped tablespoon drained chickpeas (40g)
  • 3 tablespoons unsweetened fortified soya yoghurt (75g)
  • 4-6 strawberries, sliced (40g)


Roast vegetable couscous

This recipe makes 4 portions of around 125g

  • 1/2 tablespoon vegetable oil
  • 1/2 onion, peeled and diced
  • 1/2 courgette, diced 
  • 1/2 red pepper, de-seeded and diced 
  • 1/2 yellow or orange pepper, de-seeded and diced
  • 100g dried couscous
  • 200ml boiling water
  1. Toss the diced vegetables in the oil in a baking tray and place in the oven at 180°C / 350°F / Gas 4 for 15 minutes until the vegetables are soft.
  2. Pour the boiling water over the couscous and leave to stand, covered, for 4 minutes and then fluff up the couscous with a fork.
  3. Add the diced vegetables to the couscous and stir well.

Image removed.