Coriander & Roasted Veggie Couscous


2 Servings 


1 bunch Infarm coriander (or similar coriander) 

1 large onion, thickly sliced 

1 yellow courgette, cut lengthwise into long strips 

1 small pumpkin, skin on, deseeded and cut into wedges 

1 cup colourful cherry tomatoes, cut in half 

250 g can of chickpeas 

6 tbsp olive oil 

2 tsp salt 

5 garlic cloves, minced 

1/2 chilli, coarsely chopped 

2 tsp cumin seeds, roasted and ground 

1 tsp sweet paprika powder 

160 g couscous 


Heat oven to 200C.

Put the onion, courgette and pumpkin pieces in a roasting tray with 3 tbsp olive oil and salt and roast in the oven for 30 mins.

Add the tomatoes and chickpeas and roast until the tomatoes are bursting with juices – about 10 mins.

Cook the couscous following the pack instructions. 

To make the chermoula, blitz together the garlic, coriander, chilli, cumin, paprika, salt, pepper and 3 tbsp oil. Pulse until it’s a thick, coarse paste. Serve the roasted vegetables on top of the couscous. Spoon over with the chermoula condiment.



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