Roasted Vegetables with Couscous And Spiced Yoghurt

Roasted Vegetables With Couscous And Spiced Yoghurt

By The Weekly  , ,

April 30, 2016

5 0 5 2
  • Prep: 1 hr
  • Cook: 10 mins
  • Yields: 2 Servings


250 g sweet potato, peel and slice into 2-cm chunks

100 g red capsicum, slice into thick strips

120 g zucchini, quarter lengthways

100 g red onion, slice into six wedges

12 cherry tomatoes

2 tbsps olive oil

1 tsp ground coriander

½ cup (100 g) couscous

1 tbsp finely chopped fresh coriander

1 tsp grated orange rind

140 g Greek-style yoghurt

½ tsp harissa paste (buy at Jelita Cold Storage supermarket)


1Preheat oven at 200 C. Line a baking dish with baking paper.

2Combine vegetables in the baking dish. Drizzle with olive oil and ground coriander. Season with salt and black pepper, and toss to ensure vegetables are well-coated. Roast for 1 hour.

3Meanwhile, put couscous in a small bowl and add 125 ml of boiling water. Cover with plastic wrap and set aside for 10 mins. Fluff the couscous with a fork to separate the grains and then stir through the fresh coriander and orange rind.

4Combine yoghurt and harissa in a bowl; mix well.

5Divide the couscous mixture between two warm serving plates. Top with roasted vegetables and spoon over the spiced yoghurt.

Photo: Bauer/John Paul Urizar

3 Reviews

Barbara Koh

December 6, 2016

Hi there,
We’re excited to see how your dish looks like. So the next time you cook it, snap a shot and share it with us on Instagram – #swweats

Gayanee Suriyakumara

October 18, 2016

Very tasty

Gayanee Suriyakumara

October 18, 2016

Very tasty.

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