Roast vegetable couscous with apricots and mint

Name: Roast vegetable couscous with apricots and mint
Total time: 30 min
Cuisine: Moroccan
Ingredients: 200g couscous; 300ml vegan vegetable stock, hot; 2 red peppers, chopped; 2 courgettes, chopped; 1 tbsp olive oil; 1 tsp ground cumin; 60g dried apricots, chopped; 1 lemon, juice only; 10g mint leaves

Fluffy couscous with sweet roasted peppers, courgette and apricots, a vegan packed lunch with Moroccan spice.

Time30 min
LevelEasy
Costabout £1.80 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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200 gcouscous
300 mlvegan vegetable stockhot
2red pepperschopped
2courgetteschopped
1 tbspolive oil
1 tspground cumin
60 gdried apricotschopped
1lemonjuice only
10 gmint leaves

Method

1
Heat the oven to 200°C (180°C fan). Toss the peppers and courgettes with the oil and cumin on a tray. Roast for 25 minutes until soft and golden.
25 min
2
Put the couscous and apricots in a bowl and pour over the hot stock. Cover and leave for 5 minutes.
5 min
3
Fluff the couscous with a fork.
4
Stir in the roast vegetables, lemon juice and mint. Season with black pepper.
5
Serve warm, or cool and pack for the lunchbox.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.