Roasted Vegetable Couscous with Mascarpone Recipe

Introduction

This roasted vegetable couscous with mascarpone is a vibrant and comforting dish perfect for any season. Roasting the vegetables brings out their natural sweetness, while the creamy mascarpone adds a rich, luscious touch. It’s a simple yet satisfying meal that pairs well with a variety of proteins or can be enjoyed on its own.

Ingredients

• 4 red peppers, deseeded and sliced
• 2 courgettes, halved and then cut into thick sticks
• 2 garlic cloves, peeled and bruised
• 1 tbsp olive oil, plus extra for drizzling
• ½ tsp sugar
• 6 tomatoes, quartered
• 1 red chilli, deseeded and finely sliced
• 200g couscous
• 400g can chickpeas, rinsed and drained
• 50g mascarpone or full-fat soft cheese (add a little more if you like)
• Small handful chopped flat-leaf parsley

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the red peppers, courgettes, and garlic cloves in a roasting tray. Drizzle with 1 tablespoon of olive oil, sprinkle with sugar and season with salt and pepper. Toss to coat evenly.
2. Step 2: Roast the vegetables for 20 minutes. Then add the quartered tomatoes and sliced red chilli to the tray, stirring gently. Return to the oven and roast for another 20 minutes, until the tomatoes and peppers are soft and bursting with juices.
3. Step 3: While the vegetables roast, place the couscous and drained chickpeas in a bowl. Pour over 200-250ml boiling water until just covered. Cover with cling film and let stand for 10 minutes, allowing the couscous to absorb the water.
4. Step 4: Fluff up the couscous with a fork. Add a little more boiling water if needed to loosen the grains.
5. Step 5: Remove the roasted vegetables from the oven and gently stir in the mascarpone until creamy and well combined.
6. Step 6: Divide the couscous among four plates. Top with the roasted vegetable mixture, sprinkle with chopped parsley, and finish with a drizzle of olive oil before serving.

Tips & Variations

• For extra flavor, toss the vegetables with smoked paprika or cumin before roasting.
• Add toasted pine nuts or slivered almonds for a pleasant crunch.
• Swap out mascarpone for Greek yogurt for a tangier, lighter option.
• Try adding roasted aubergine or sweet potatoes for variety.
• Use fresh herbs like mint or coriander for a different aromatic finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or olive oil if the couscous feels dry. The dish is best enjoyed fresh but keeps well chilled as a cold salad too.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of couscous?

Yes, you can substitute couscous with quinoa, bulgur wheat, or even cooked rice. Adjust the cooking method according to the grain used.

Is this recipe suitable for vegans?

To make this dish vegan, replace the mascarpone with a plant-based cream cheese or a dollop of coconut yogurt. Ensure your couscous is made without animal products.

Roasted Vegetable Couscous with Mascarpone Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

A vibrant and hearty roasted vegetable couscous dish featuring sweet red peppers, courgettes, juicy tomatoes, and aromatic garlic roasted to perfection. Mixed with fluffy couscous and protein-rich chickpeas, and finished with a creamy mascarpone drizzle and fresh parsley, this recipe makes a wholesome and flavorful vegetarian meal perfect for a nutritious lunch or dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 4 red peppers, deseeded and sliced
• 2 courgettes, halved and then cut into thick sticks
• 2 garlic cloves, peeled and bruised
• 1 tbsp olive oil, plus extra for drizzling
• ½ tsp sugar
• 6 tomatoes, quartered
• 1 red chilli, deseeded and finely sliced

Couscous and Chickpeas

• 200g couscous
• 400g can chickpeas, rinsed and drained

Finishing Touches

• 50g mascarpone or full-fat soft cheese (add a little more if you like)
• Small handful chopped flat-leaf parsley

Instructions

1. Prepare and roast vegetables: Preheat your oven to 200°C (180°C fan)/gas mark 6. In a roasting tray, combine the sliced red peppers, courgette sticks, bruised garlic cloves, 1 tablespoon olive oil, ½ teaspoon sugar, and season with salt and pepper. Roast the vegetables for 20 minutes to start softening and drawing out their flavors.
2. Add tomatoes and chilli: After 20 minutes, add the quartered tomatoes and finely sliced red chilli to the tray. Continue roasting everything together for an additional 20 minutes until the tomatoes and peppers are soft and bursting with juice.
3. Prepare the couscous: While the vegetables roast, place the couscous and rinsed chickpeas in a large bowl. Pour over 200-250ml of boiling water, ensuring the couscous is just covered. Cover the bowl tightly with cling film and let it stand for 10 minutes to allow the couscous to absorb the water and become fluffy.
4. Fluff the couscous: After standing, remove the cling film and fluff the couscous with a fork to separate the grains. Add a little more boiling water if needed to achieve a light texture.
5. Combine mascarpone with vegetables: Remove the roasted vegetables from the oven and stir in the mascarpone or soft cheese until melted and creamy, coating the vegetables evenly.
6. Assemble and serve: Divide the fluffy couscous evenly among four plates. Top each plate with the creamy roasted vegetables. Garnish with a drizzle of olive oil and sprinkle with chopped flat-leaf parsley for freshness before serving.

Notes

• For extra flavor, you can sprinkle some toasted pine nuts or almonds on top before serving.
• Adjust the amount of chilli to suit your preferred spice level.
• Can be served warm or at room temperature, making it great for meal prep or picnics.
• If mascarpone is unavailable, cream cheese or ricotta can be a good substitute.
• To make this dish vegan, omit the mascarpone or replace it with a plant-based soft cheese alternative.

Keywords: roasted vegetable couscous, mascarpone, vegetarian couscous recipe, roasted peppers, Mediterranean vegetarian meal, easy dinner recipes, healthy couscous