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Spiced Roasted Vegetables, Chickpeas and Couscous

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We made this simple yet delicious dish at our Healthy Pregnancy session. We served it with a butterbean, mint and lemon dip- also in our recipes on this website.



1 medium sweet potato (unpeeled), cut into 1cm cubes

1 medium courgette, cut into 1cm cubes

1 red onion, sliced

2 teaspoons of ras el hanout (you can find this in Asian supermarkets)

3 tablespoons of olive oil

3 handfuls of chopped fresh herbs (we used coriander, dill and mint but parsley is also great)

1 tin of chickpeas (water drained)

250g of wholegrain couscous (found in health food shops and some supermarkets)

500 mils of boiling water

juice of 1 lemon




  1. Pre-heat the oven to 180c.
  2. Place all your chopped vegetables and chickpeas on a large roasting tin (you may need 2), stir through 2 tablespoons of olive oil and the ras el hanout. Roast in the oven for 25-30 minutes, until the vegetables start to brown a little at the edges.
  3. Whilst your vegetables are roasting, place the couscous in a large heat proof bowl and pour over 500 mils of hot water. Cover for 10 minutes and allow to cool slightly.
  4. Once your vegetable and chickpea mixture is cooked, add these to the couscous alongside 1 tablespoon of olive oil, the lemon juice and chopped herbs.