Coriander & Roasted Veggie Couscous
Make your own plant-based Coriander & Roasted Veggie Couscous with this easy to follow, 100% vegan recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Cooking tools:
- Spice grinder
- Food processor
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Measuring spoon
- Measuring cup
- Can opener
- Fork
- Spoon
- Serving platter
- Kitchen scale
Ingredients
- 30 g Infarm coriander (or similar coriander)
- 1 large onion, thickly sliced
- 1 yellow courgette, cut lengthwise into long strips
- 1 small pumpkin, skin on, deseeded and cut into wedges
- 1 cup colourful cherry tomatoes, cut in half
- 250 g canned chickpeas
- 6 tbsp olive oil
- 2 tsp salt
- 5 garlic cloves, minced
- 1/2 chilli, coarsely chopped
- 2 tsp cumin seeds, roasted and ground
- 1 tsp sweet paprika powder
- 160 g couscous
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