Three things I love are roasted chicken, roasted veggies and couscous, so as you can imagine this couscous and roast veggies dish is one of my favourite recipes. It’s also so simple and quick to make, and it’s a winner for the whole family (Jack loves it too!). Best of all, you can use leftover roast chicken and veggies from the night before and it takes even less time – winning!
I’ve also made this recipe just with veggies as a vegetarian option, or bacon or sausages work well in place of the chicken. It’s really one of those meals that you can just throw in whatever you have in the cupboard or freezer!
I love to use Israeli or Pearl Couscous which is slightly bigger than traditional couscous. You can also throw in what ever vegetables you have in the cupboard or whatever is in season. Things like roasted cauliflower, eggplant, capsicum, and onion would also be beautiful in this!
This couscous and roast veggies recipe is also really easy to reheat, and makes for the perfect next day lunch. Scroll to the bottom for my ultimate roast veggies recipe!
BEST COUSCOUS AND ROAST VEGGIES DISH
- 1 tablespoon of oil (any will do – I used olive oil)
- 1 cup of Israeli or Pearl Couscous
- 1 OXO stock cube
- 1 1/2 cups of water
- 1 large roasted chicken breast
- Roasted veggies (the recipe that I love is below)
- 10 button mushrooms
- 1 packet of Maggi Roast Chicken gravy
HOW TO COOK COUSCOUS
- In a large saucepan, heat up a little bit of oil and add the couscous
- Toast until starting to go golden (about 3-4 minutes)
- Break up 1 OXO cube into 1 & 1/2 cups of boiling water and stir
- Add this to the couscous and bring it to a boil
- Simmer the couscous for 15 minutes or until soft
- Chop up roasted chicken and veggies into small bite size pieces
- Chop up the mushrooms into quarters
- Add veggies, mushrooms and chicken into the couscous
- Make up Maggi gravy and add this into the couscous and veggie mix
- Stir though and cook at 180 degrees C. for about 30 minutes, tossing occasionally
- Enjoy!
Here’s my recipe for the ultimate roast veggies, which work perfectly in this dish. Roast onions, cauliflower or broccoli, and capsicum would also be delish in this!
ULTIMATE ROAST VEGGIES
- 1 large carrot
- 1 large parsnip
- Wedge of pumpkin
- 1 large kumera
- 1 tablespoon coconut oil
- 1 teaspoon of crushed garlic
- 1 teaspoon of oregano
- 1/2 teaspoon rosemary
- Salt & pepper to taste
HOW TO MAKE THE ULTIMATE ROAST VEGETABLES
- Chop up all the veggies into bit size pieces and place in a roasting dish
- Melt the coconut oil and stir in the garlic, drizzle over the veggies
- Sprinkle the oregano and basil over the veggies and add salt and pepper as preferred
- Mix the veggies around so they are completely covered in the herbs and oil
- Bake for approximately 45-60 minutes or until soft in the middle and are starting to go golden. Toss occasionally
