Roasted Vegetable Couscous with Cheshire Cheese & Pine Nuts

Couscous is seriously underrated! It makes a fuss-free, satisfying supper when mixed with roasted vegetables and Cheshire cheese. What’s more, any leftovers are delcious served cold as a salad.

Serves – 4
Calories per serving – 552


1 large red pepper, deseeded and cut into chunks
1 large yellow pepper, deseeded and cut into chunks
1 large courgette, thickly sliced
1 tablespoon olive oil
1/2 teaspoon cumin seeds (optional)
8 small tomatoes, halved
175g (6oz) mushrooms, halved if large
25g (1oz) pine nuts
300g (10oz) couscous
450ml (3/4 pint) hot vegetable stock
finely grated zest of 1 lemon
175g (6oz) Red or White Cheshire cheese, cut in to cubes
basil leaves, to garnish


1. Preheat the oven to 200°C, 400°F, Gas Mark 6.

2. Put the red and yellow peppers into a roasting dish with the courgette. Sprinkle with the olive oil, then add the cumin seeds, if using. Season with salt and pepper and toss together to coat. Roast for 20 minutes, then turn over the vegetables and add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.

3. Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Leave to swell for about 10 minutes, then fluff up with a fork.

4. When the vegetables are ready, tip in the couscous and add the chunks of Cheshire cheese. Stir gently to combine, then share out between four warm plates. Scatter with basil leaves and serve at once.

British Cheese Board.

Cook’s Tip: Use Lancashire or Caerphilly cheese as a change from Cheshire.

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