Prep Time: 20 minutes
Cooking Time: 35–45 minutes
Total Time: 1 hour
Servings: 4–6
Difficulty: Easy
Cuisine: Mediterranean-inspired
Diet: Vegetarian
Ingredients
1. Vegetables
2 cups butternut squash, peeled and cubed
1 large sweet potato, cubed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
1 medium zucchini, cubed
4 garlic cloves, minced
2 tablespoons olive oil
2. Couscous Base
1½ cups couscous
1½ cups hot vegetable stock
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon lemon zest
3. Seasonings and Herbs
1 teaspoon paprika
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon dried oregano
¼ teaspoon cinnamon (optional)
½ teaspoon chili flakes (optional)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon lemon juice
4. Nut Topping
¼ cup sliced almonds
2 tablespoons chopped walnuts (optional)
1 tablespoon pumpkin seeds (optional)
5. Garnishing
½ cup fresh parsley sprigs
2 tablespoons toasted sliced almonds
1 tablespoon olive oil
Freshly ground black pepper
Lemon juice, as needed
Method of Preparation
Step 1: Prepare the vegetables
Wash, peel and cut the butternut squash and sweet potato into approximately 2 cm cubes. Chop the bell peppers, zucchini and onion into similar-sized pieces.
Step 2: Season the vegetables
Place all vegetables in a large mixing bowl. Add olive oil, garlic, paprika, cumin, coriander, oregano, salt, black pepper and chili flakes. Toss until evenly coated.
Step 3: Roast the vegetables
Preheat the oven to 200°C (400°F). Arrange the seasoned vegetables in a single layer on a baking tray.
Roast for 25–30 minutes, turning halfway through, until tender, golden and slightly caramelized.
Step 4: Prepare the couscous
Place couscous in a heatproof bowl. Add hot vegetable stock, olive oil and salt. Cover and allow to stand for approximately 5 minutes.
Fluff gently with a fork. Add lemon zest, black pepper and chopped parsley.
Step 5: Assemble the dish
Spread the prepared couscous evenly in an oven-safe casserole dish. Arrange the roasted vegetables over the couscous.
Add fresh thyme, lemon juice and a drizzle of olive oil.
Step 6: Toast the nuts
Heat a dry frying pan over low-medium heat. Add sliced almonds and toast for 2–3 minutes, stirring frequently until lightly golden.
If using walnuts, toast them separately.
Step 7: Final baking
Sprinkle some toasted almonds over the vegetables. Place the casserole in the oven for another 5–8 minutes at 200°C to warm through and lightly brown the top.
Step 8: Garnish and serve
Remove from the oven. Garnish generously with fresh parsley, remaining toasted almonds, fresh thyme and a little olive oil.
Serve warm.
Nut Information and Nutritional Benefits
Nut
Main nutrients
Benefits
Almonds
Vitamin E, magnesium, protein
Supports normal cell function and provides healthy fats
Walnuts
Omega-3 ALA, fiber
Contributes to heart-healthy nutrition
Pumpkin seeds
Zinc, magnesium, protein
Supports normal immune and muscle function
Almond nutritional information
Approximate nutrition per 28 g serving:
Calories: 164 kcal
Protein: 6 g
Total fat: 14 g
Carbohydrates: 6 g
Fiber: 3.5 g
Vitamin E: 7.3 mg
Magnesium: 76 mg
Allergen information: Almonds and walnuts are tree nuts and may cause serious allergic reactions. For a nut-free version, omit them and use roasted chickpeas or allergy-safe seeds.
Approximate Nutritional Information
Per serving, based on six servings:
Nutrient
Amount
Calories
350–420 kcal
Protein
9–11 g
Carbohydrates
48–55 g
Fat
14–18 g
Fiber
7–9 g
Sugar
8–11 g
Values vary according to ingredients and portion sizes.
Frequently Asked Questions (Q&A)
Q1. Can I prepare this recipe without almonds?
Yes. Omit almonds and walnuts. You can use toasted pumpkin seeds, sunflower seeds or crispy roasted chickpeas instead, provided they are allergy-safe.
Q2. Can I replace couscous with rice?
Yes. Cooked basmati rice or brown rice can replace couscous. Use approximately 3 cups of cooked rice.
Q3. Is this recipe suitable for vegans?
Yes. The recipe is naturally vegan when prepared with vegetable stock and without dairy-based toppings.
Q4. Can I use quinoa instead of couscous?
Yes. Cook quinoa separately and use it as the base. It also provides additional protein.
Q5. Why are my roasted vegetables soggy?
This usually happens when the baking tray is overcrowded, too much oil is used or the oven temperature is too low. Spread vegetables in a single layer and roast at 200°C.
Q6. How can I enhance the flavor?
Use fresh garlic, smoked paprika, lemon zest, thyme and good-quality olive oil. A little pomegranate molasses can also add a pleasant sweet-and-sour flavor.
Q7. Can I prepare this dish in advance?
Yes. Roast the vegetables and prepare the couscous separately. Refrigerate them in airtight containers and assemble before serving. Keep the toasted almonds separate.
Q8. How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly until steaming hot.
Q9. Is this recipe suitable for children?
Yes, with reduced chili and appropriate vegetable sizes. Avoid whole nuts for young children because of choking risks.
Q10. Is couscous gluten-free?
No. Traditional couscous is made from wheat. Replace it with certified gluten-free quinoa or rice if preparing a gluten-free version.
Chef’s Tips
Cut vegetables into evenly sized pieces for uniform cooking.
Roast vegetables separately if your baking tray is small.
Toast almonds just before serving to preserve their crunch.
Add lemon juice at the end for freshness.
Use fresh parsley generously for color and aroma.
Avoid overmixing the couscous to maintain its fluffy texture.