Roasted Vegetable Couscous with Mascarpone Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
