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Photo of Couscous with spiced vegetables and yoghurt by WW

Couscous with spiced vegetables and yoghurt

Total Time
1 hr 10 min
25 min
45 min
A Middle Eastern inspired veggie dish with roasted spiced veggies served on a bed of couscous topped with dollops of refreshing yoghurt with a hint of lemon.



3 clove(s), crushed

Ground cumin

3 tsp

Ground coriander

3 tsp

Ground turmeric

1 tsp

Dried chilli flakes

½ tsp


1 medium, thinly sliced into 12

Baby carrot

4 individual, halved lenthways (see tip)


3 small, halved lenthways (see tips)


2 small, quartered lengthways

Dry wholemeal couscous

1 cup(s), (200g)

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Fresh lemon rind

2 tsp

Lemon juice

1½ tbs

Fresh coriander

½ cup(s), small sprigs, to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
  2. Combine garlic, cumin, ground coriander, turmeric and chilli in a small bowl. Spread eggplant, carrot, parsnip and zucchini over prepared trays and lightly spray with oil. Sprinkle vegetables with spice mixture and toss to coat. Bake for 45 minutes or until tender and golden.
  3. Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Season with salt and pepper.
  4. Combine yoghurt, rind and juice in a small bowl. Serve couscous topped with vegetables, yoghurt and coriander.


TIPS: You could use quinoa instead of couscous to make this meal gluten free. Mini carrots and parsnips are perfect for quick cooking and taste sweeter than the larger varieties. If unavailable you can use small carrots and parsnips.