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Vegetarian Baked Cous Cous

Super simple baked cous cous version 2: Vegetarian Mode. This guy is a work-over with a vegetarian twist, making it suitable for snacks, side dishes, lunch, or just straight out dinner if you're that way inclined. The idea of baked cous cous was explored in the last recipe, it's mostly the same here, with the exception of the vegetables. Recipe continues below.


1/2 Head of Cauliflower, torn into small pieces

4 Medium Red Sweet Potato, diced

3 Medium Courgettes, halved and sliced about a half centimetre

1 Orange, sliced into rings

Fresh Oregano




Dried Oregano

3 Cups of Cous Cous

Olive Oil



4 cloves of Garlic, peeled and minced

1 Teaspoon grated Ginger


Preheat oven to 195 C.

Boil a pot of water, salt it well. Blanch the cauliflower for 2 minutes. Remove with a slotted spoon, and blanch the sweet potato for 4 minutes.

Toss the blanched vegetables and courgette together in a couple of generous lugs of olive oil, ginger, garlic and two teaspoons of dried oregano. Salt and pepper really well.

Transfer to the oven and bake until the sweet potato is tender and the edges are starting to brown.

Put the cous cous in a large ceramic bowl with two teaspoons of paprika, a teaspoon of salt, 2 tablespoons of marjoram a few grinds of pepper and a big lug of olive oil. Pour three cups of boiling water over the cous cous, mix quickly and cover with cling film for five minutes.

Fluff the cous cous up with a fork. Mix with the sweet potato cauliflower and courgette. Spread out of a baking dish and then cover with orange rings. Then cover with a sheet of tin-foil. Put it in the oven for 25 minutes.

Remove from the oven and discard roasted orange rings. Serve with an extra grind of salt and pepper. Sprinkle with roughly chopped walnuts and fresh oregano.


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