Recipes | V for Life

This simple one-tray Mediterranean style dish is great hot or cold. Feel free to add other ingredients you may have in such as courgette, or butternut squash.

Serves: 4
Time to prepare: 10 mins
Time to cook: 50 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

1 onion, sliced
2 garlic cloves, chopped
1 sweet potato, peeled and cubed
1 aubergine, cubed
1 red pepper, chopped
1 yellow pepper, chopped
1 x 400g/14oz tin chickpeas, drained
40g/1½oz cashew nuts
10 cherry tomatoes
1 tsp cumin
1 tsp paprika
1 tsp mixed herbs
1 tbsp olive oil
150g/5¼oz couscous
150ml/5¼fl oz vegetable stock

Drizzle

1 tbsp tahini
50ml/1¾fl oz vegetable stock
½ lemon, juice only
1 tbsp maple syrup

Garnish

½ lemon, cut into wedges
Fresh coriander
5g/1 tbsp cashew nuts
Pinch paprika

Instructions

Place the onions, garlic, sweet potato, aubergine, peppers, chickpeas, cashew nuts and tomatoes onto a baking tray. Sprinkle over the herbs, spices, and oil. Gently mix, cover in foil, and place into a preheated oven for 50 minutes at 180°C/356°F/gas mark 4.
Carefully remove from the oven. Sprinkle on the couscous and vegetable stock.
Carefully cover with foil and allow it to stand for 5 minutes. This will allow the couscous to absorb the stock.
Mix all of the drizzle ingredients together.
When the couscous has absorbed the stock, serve and add a drizzle of the tahini dressing with your garnishes.

Chef’s tip

This simple dish is a great way to use up any vegetables you may have in. If you like it spicy, add a chilli pepper. Couscous is quite a plain ingredient but absorbs flavours well. Tahini is made from ground sesame seeds and needs to be stirred before using.

For more great Main Meals, click here.

Comments

Sonia
27 January, 2026

I tried this very dish today at a demonstration at the local 610 Birminham Settlement Community Centre B’ham and it was really flavoursome and tasty.
I have been encouraged to try this at home .Beautiful Presentation today ????????❤️

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