Roasted Vegetable Couscous with Mascarpone Recipe

Introduction

This roasted vegetable couscous with mascarpone is a vibrant and comforting dish that brings together tender roasted peppers, courgettes, and tomatoes with fluffy couscous. The creamy mascarpone adds a delicious richness, making it perfect for a satisfying weeknight meal or a light dinner with friends.

Ingredients

• 4 red peppers, deseeded and sliced
• 2 courgettes, halved and 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 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, garlic, olive oil, sugar, and some seasoning into a roasting tray. Roast for 20 minutes.
2. Step 2: Add the quartered tomatoes and sliced red chilli to the roasting tray. Continue roasting for another 20 minutes, until the vegetables are soft and bursting with juices.
3. Step 3: While the vegetables roast, combine the couscous and chickpeas in a bowl. Pour over 200-250ml boiling water until just covered. Cover the bowl with cling film and let it stand for 10 minutes.
4. Step 4: Fluff the couscous with a fork, adding a little more water if it’s too dry.
5. Step 5: Remove the vegetables from the oven and stir in the mascarpone until melted and mixed through.
6. Step 6: Divide the couscous between four plates, top with the roasted vegetables, sprinkle with chopped parsley, and finish with a drizzle of olive oil.

Tips & Variations

• For extra flavor, try adding a squeeze of lemon juice or a handful of toasted pine nuts on top before serving.
• If you prefer a spicier dish, leave some seeds in the chilli or add a pinch of cayenne pepper to the roasting vegetables.
• Swap mascarpone for cream cheese or Greek yogurt for a tangier twist.
• Add chopped fresh mint along with parsley for a fresh herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if the couscous has dried out. The dish is best served warm but can also be enjoyed cold as a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply replace the mascarpone with a vegan cream cheese or leave it out entirely for a dairy-free option. The roasted vegetables and chickpeas provide plenty of flavor and texture.

Can I use other vegetables?

Absolutely! This recipe is adaptable — try adding roasted aubergine, sweet potatoes, or carrots for different flavors and textures. Adjust roasting times accordingly to ensure all vegetables are tender.

Roasted Vegetable Couscous with Mascarpone Recipe

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4.6 from 97 reviews

A vibrant and wholesome roasted vegetable couscous with mascarpone, featuring roasted red peppers, courgettes, tomatoes, and a hint of chili, paired with fluffy couscous and creamy mascarpone cheese for a delightful combination of textures and flavors.

• 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 desired)
• Small handful chopped flat-leaf parsley

Instructions

1. Prepare the Oven and Vegetables: Preheat the oven to 200C/180C fan/gas mark 6. Place the sliced red peppers, courgette sticks, bruised garlic cloves, 1 tbsp olive oil, ½ tsp sugar, and seasoning in a roasting tray, then place in the oven to roast for 20 minutes.
2. Add Tomatoes and Chilli: After 20 minutes, add the quartered tomatoes and finely sliced deseeded red chilli to the roasting tray. Continue roasting for another 20 minutes, until the vegetables are tender and bursting with juices.
3. Prepare the Couscous and Chickpeas: While the vegetables roast, mix the couscous and drained chickpeas in a separate bowl. Pour 200-250ml boiling water over them until just covered. Cover the bowl with cling film and let it stand for 10 minutes to absorb the water.
4. Fluff the Couscous: After 10 minutes, remove the cling film and fluff the couscous mixture with a fork. Add a little more water if needed to achieve a light, fluffy texture.
5. Combine Mascarpone with Vegetables: Remove the roasted vegetables from the oven and stir in the mascarpone cheese gently, allowing it to melt into the warm vegetables and create a creamy texture.
6. Plate and Serve: Divide the couscous among four plates. Top with the mascarpone-infused roasted vegetables. Finish by sprinkling chopped flat-leaf parsley and drizzling extra olive oil over each serving for added flavor.

Notes

• You can substitute mascarpone with any full-fat soft cheese such as cream cheese for a similar creamy texture.
• If you prefer a spicier dish, leave the red chilli seeds in or add more sliced chilli.
• To keep the dish vegan, replace mascarpone with a plant-based soft cheese alternative.
• For extra protein, add grilled chicken or baked tofu alongside the couscous.
• Adjust seasoning with salt and pepper to taste before serving.

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