Vegan Roasted Vegetable Cous Cous with Hummus

Vegan Roasted Vegetable Cous Cous with  Hummus

4.8 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 273.1
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 376.6 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.4 g

View full nutritional breakdown of Vegan Roasted Vegetable Cous Cous with Hummus calories by ingredient
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Submitted by: TREEHUGGER73


This dish is divine. Served either hot or cold - it don't matter. Your taste buds are gonna love you either way. This dish is divine. Served either hot or cold - it don't matter. Your taste buds are gonna love you either way.
Number of Servings: 4


    1 red pepper
    1 yellow pepper
    2 garlic cloves, sliced thinly
    1 courgette (zucchini)
    1 small aubergine (eggplant)
    6 small mushrooms, quatered
    Sprig of fresh Rosemary
    1 red onion
    15ml (1tbsp) olive oil
    2 cups Cous Cous
    2 ½ cups vegetable stock (or water)
    1 cup Garbanzo beans
    Lemon juice to taste
    4 green olives WITHOUT PIPS
    1 Clove garlic
    Salt and freshly ground black pepper to taste


Preheat the oven to 220°C/425°F/Gas Mark 7/fan oven 200°C. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 2.5cm (1 inch) pieces. Tip into a large roasting tin, add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
Meanwhile, prepare the cous cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the cous cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes.
Add freshly ground black pepper and salt to taste. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the cous cous to the pan with the vegetables in and mix round really really well. Return to the oven for 5 more mins.

To make the hummus, put the garbanzos in a bowl with a clove of garlic, lemon juice, 4 green olives (without pips). Season with plenty of black pepper and whizz it all up with a blender.

TO SERVE: Divide between four plates. Drizzle over the hummus before serving warm or cold.

Number of Servings: 4

Recipe submitted by SparkPeople user TREEHUGGER73.


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Member Ratings For This Recipe

  • AMAZING!!!! I absolutely love this dish. Not only did it taste delicious but it was exceedingly filling; will be making this over and over. - 8/8/12

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  • delicious - I made a few tweaks using veggies I had, and making the hummus spicier the way I like it, it was great and I'll definitely make it again. - 7/14/11

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  • Thank you for sharing this, Treehugger73! It was delicious! The only change I made was to add tahini to the hummus, as it was a little dry for my taste. I also mixed the hummus in the whole batch. Everyone loved it! - 5/23/10

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  • very very yummy-- I love cous cous so i loooved this. I also added some quorn fake minced meat (turned it vegetarian instead of vegan) to add some protein. It looked like there were 2 different kinds of cous cous in it lol-- high protein! - 2/19/10

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  • The cous cous and veggies were good. I really didn't care for the hummus part though. Might have been better if hummus was flavored differently. - 2/9/09

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  • Very satisfying and the hummus was a GREAT addition! Thanks for sharing! - 1/24/09

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  • Sounds REALLY good can not wait to make this! - 1/14/09

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  • I haven't made this yet but I probably will, sounds tasty! - 7/13/08

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  • Absolutely fantastic - enjoyed every single bite! - 6/18/08

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  • I've made something very similar to this recipe and it's delicious - 6/15/08

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  • I used different beans - but it tasted delicious! I made a load for the family - they all thought it was great too :) - 6/8/08

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