• ½ a butternut squash, peeled and cut into 1cm pieces
  • 1 red pepper, sliced
  • 1 red onion, sliced
  • 1 courgette, cut into 1cm slices
  • 4 tbsp pesto
  • 1 tbsp vegetable oil
  • 200g couscous
  • 250ml hot vegetable stock
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 28g parsley, leaves chopped


  1. 1

    Preheat the oven to 210°C/gas mark 6. Divide the vegetables between two wide roasting tins and mix with the pesto and vegetable oil, then season to taste. Roast for 20 minutes then turn over and roast for another 15-20 minutes, until golden brown.

  2. 2

    Meanwhile, place the couscous in a heatproof bowl and pour over the hot vegetable stock. Cover and leave to sit for 5 minutes or until the stock is completely absorbed. Stir through the lemon juice, extra virgin olive oil and parsley. Season to taste.

  3. 3

    Once the vegetables are cooked, stir them through the couscous and serve.

Nutritional Details

Each serving provides
  • Energy 1449kj 346kcal 17%
  • Fat 12.8g 18%
  • Saturates 1.9g 10%
  • Sugars 8.7g 10%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

46.2g carbohydrate 3.9g fibre 9.7g protein

Back to top