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Roasted Veggie Couscous

A little bit of work on the weekend and you’ll have a delicious lunch option for the week ahead. Simply roast some veggies, make the couscous and stir everything together with some fresh herbs. Works as a side dish, salad or on its own.

Too easy!


  • 1 sweet potato, peeled and cut into 2cm chunks
  • 1 packet pre-cooked baby beetroot, quartered
  • 4 baby squash, quartered, or one small zucchini cut into 1 cm discs
  • 1 red onion, cut into wedges
  • 8 medjool dates, pitted and quartered
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 cup couscous
  • 1 1/2 cups hot chicken stock
  • 2 tablespoons chopped coriander
  • 1 tablespoon flaked almonds


  1. Preheat oven to 180 degrees.
  2. In a large bowl, add the sweet potato and one tablespoon of olive oil, half the paprika, cumin and cinnamon. Mix and place onto a lined baking tray.
  3. Place in the oven and roast for about 30 mins.
  4. Meanwhile, place the beetroot, squash and onion into the same bowl, adding the rest of the oil and spices.
  5. At the 30 min mark, add all of these to the sweet potato and roast for another 30 mins.
  6. Remove the tray and add the medjool dates. Return to oven and roast for a further ten minutes or until all veg is tender.
  7. In a saucepan, place the couscous and pour over the chicken stock, stirring very gently. Put a lid on the saucepan and set aside for 5 mins. Resist the urge to open the lid!
  8. Once the couscous is done, fluff with a fork – not a spoon as it will ruin its light texture.
  9. Gently stir through the warm roasted veggies, flaked almonds and coriander.
  10. Place in an airtight container and keep in the fridge for four days.

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