Photo of Roasted veg couscous by WW

Roasted veg couscous

Points® value
Total Time
45 min
15 min
30 min
This warm autumnal salad works for dinner but is also really easy to stick in a lunchbox for work


Yellow pepper

1 medium, deseeded and cut into chunks

Red pepper

1 medium, deseeded and cut into chunks

Red onion

1 small, thickly sliced into rounds


1 medium, thickly sliced

Calorie controlled cooking spray

4 spray(s)

Garlic granules

½ teaspoon(s)

Wholewheat Couscous, dry

300 g

Vegetable stock cube

1 cube(s), made up with 450ml hot water

Lemon Juice, Fresh

20 ml

Coriander, fresh

2 tablespoon(s), rougly chopped

Parsley, fresh

2 tablespoon(s), roughly chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the peppers, red onion and courgette in a roasting tin. Mist with the cooking spray, then season with the garlic granules, salt and freshly ground black pepper.
  2. Roast the vegetables for 30 minutes, turning halfway, until tender and golden.
  3. Meanwhile, put the couscous in a large, heatproof bowl. Pour over the hot stock, cover and leave for 10 minutes. When the couscous has absorbed the stock and is tender, stir through the lemon juice and fluff up the grains with a fork.
  4. Add the roasted veg and herbs to the couscous. Season and stir gently to combine.


Try adding 125g griddled low-fat halloumi, if you like. Remember to adjust the SmartPoints.