Photo of Roasted tomato couscous with feta by WW

Roasted tomato couscous with feta

Total Time
40 min
15 min
25 min
For those days you fancy a lighter meal, this bowl is a brilliant option – it’s richly flavoured, thanks to the roasted tomatoes and toasted spices, and has a tangy kick from the feta.


Cherry Tomatoes

200 g, halved


2 clove(s), crushed

Calorie controlled cooking spray

4 spray(s)

Fennel Seeds

1 teaspoon(s), level

Cumin seeds

1 teaspoon(s), level

Couscous, dry

200 g

Vegetable stock cube

1 cube(s), to make 400ml stock

Light Feta Cheese

100 g, crumbled

Basil, fresh

2 tablespoon(s), leaves picked and torn

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed


1 individual, iceberg, roughly chopped


1 medium, cut into wedges, to serve


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the cherry tomatoes, cut side up, on a baking tray and sprinkle over the garlic. Season to taste and mist with cooking spray. Roast for 25 minutes or until softened and lightly golden.
  2. Meanwhile, in a small dry frying pan set over a low heat, toast the fennel and cumin seeds for 1 minute, or until fragrant.
  3. Put the toasted seeds and couscous in a large bowl and pour over the stock. Cover with clingfilm and set aside for 15-20 minutes, until the couscous has absorbed all the stock. Remove the clingfilm and fluff the couscous using a fork.
  4. Stir the roasted tomatoes, feta, basil and chickpeas through the couscous. Season to taste with freshly ground black pepper and serve with the lettuce on the side and the lemon wedges for squeezing over.