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Roast Vegetable & Citrus Couscous


  • 750g assorted roast vegetable mix, cut
  • 30ml olive oil
  • 500ml Ceres Medley of Fruits
  • 30ml sundried tomato pesto
  • 250g couscous
  • 45ml Safari raisins and/or sultanas
  • 45ml flaked almonds, toasted
  • 1 (410g) can chickpeas, drained
  • 60ml fresh herbs (mint, parsley, coriander), finely chopped
  • Salt & milled black pepper

Preheat the oven to 180°C. Arrange the vegetables in a roasting tray and drizzle the olive oil over, to coat. Season with salt and pepper. Roast the vegetables for 40 – 50 minutes, or until cooked. Set aside.

Place the Medley of Fruits juice into a pan and bring to the boil. Stir in the sundried tomato paste.

Place the couscous and raisins/sultanas into a separate heatproof bowl. Pour the hot juice mixture over the top of the couscous, cover and leave to stand for 10 minutes.

Using a fork, fluff up the couscous mixture, adding a little olive oil if necessary.

Fold in the roasted vegetables, almonds, chickpeas, herbs and season well with salt and pepper.

Serve by itself as a vegetarian or vegan main, or as a side dish to grilled meats and chicken.

Serves 4-6

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