Ainsley Harriott Roasted Vegetable Couscous Recipe

How To Make Ainsley Harriott Roasted Vegetable Couscous

Prep the oven: Preheat your oven to 200°C (180°C Fan / Gas Mark 6).

Roast the base vegetables: Place the chopped pepper, squash, courgette, red onion wedges, and the bruised whole garlic cloves into a large baking tray. Drizzle with olive oil and balsamic vinegar, sprinkle with chilli flakes, and season generously with salt and black pepper. Toss everything together so the vegetables are well coated, then roast in the oven for 20 minutes.

Add the delicate veg: Remove the tray from the oven and add the whole baby plum tomatoes and the prepared asparagus spears. Gently mix them through the hot vegetables, then return the tray to the oven for another 10–12 minutes. You want the asparagus to be tender but still retain a slight crispness.

Prepare the couscous: While the final batch of vegetables is roasting, cook the Ainsley Harriott couscous according to the packet instructions. Once all the liquid is absorbed, use a fork to fluff up the grains.

Combine and dress: Take the roasted vegetable tray out of the oven. Carefully squeeze the softened garlic out of its skins directly into the tray, discarding the papery skins. Tip the fluffed couscous into the tray and toss everything together, allowing the couscous to soak up all those delicious roasting juices.

Garnish and serve: Scatter the toasted pine nuts and crumbled goat’s cheese (if using) over. Finish with a generous drizzle of pesto across the top. Serve immediately, ideally with some warm, crusty bread on the side to mop up the juices.

Ainsley Harriott Roasted Vegetable Couscous Recipe

A vibrant, fuss-free traybake bringing together sweet roasted squash, tender asparagus, and blistered tomatoes, all tossed with fluffy couscous and a drizzle of pesto.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Light Bites & Sides, Main Event

Cuisine Mediterranean

Servings 4 servings

Calories 380 kcal

Equipment

Large Baking Tray
Chopping Board
Chef’s Knife
Fork

Ingredients

Roasted Vegetables

1 pepper cut into 2cm pieces
200 g squash cut into 2cm pieces
1 large courgette cut into 1cm slices
1 red onion cut into 8 wedges
3 cloves garlic skin on and bruised
2 tbsp olive oil
1 tbsp balsamic vinegar
1 pinch chilli flakes
8 baby plum tomatoes whole
6 spears asparagus woody ends removed

Couscous & Garnish

1 packet Ainsley Harriott Roasted Vegetable Couscous or Sun-dried Tomato & Garlic Couscous
2 tbsp pine nuts toasted
25 g goat’s cheese crumbled (optional)
1 tbsp shop-bought pesto

Instructions

Preheat your oven to 200°C (180°C Fan / Gas Mark 6).
Place the chopped pepper, squash, courgette, red onion wedges, and the bruised whole garlic cloves into a large baking tray.
Drizzle over the olive oil and balsamic vinegar, sprinkle with the chilli flakes, and season generously with salt and black pepper. Toss well and roast for 20 minutes.
Remove the tray from the oven, add the whole baby plum tomatoes and the prepared asparagus spears. Gently mix them through, then return to the oven for another 10–12 minutes until tender.
Meanwhile, cook the Ainsley Harriott couscous according to the packet instructions. Fluff the grains with a fork once the liquid is absorbed.
Take the roasted vegetable tray out of the oven. Carefully squeeze the softened garlic out of its skins directly into the tray, discarding the skins.
Tip the fluffed couscous into the tray and toss everything together to soak up the roasting juices.
Scatter over the toasted pine nuts and crumbled goat’s cheese (if using). Finish with a generous drizzle of pesto and serve immediately.

Notes

Do not peel the garlic before roasting; keeping the skin on prevents burning and allows the garlic to turn sweet and soft. Always use a fork to fluff the couscous so it stays light and airy. If you want to make the dish fully plant-based, omit the goat’s cheese or use a vegan alternative.

Keyword Ainsley Harriott, Ainsley Harriott Recipes, chef ainsley, Roasted Vegetable Couscous, Traybake, Vegetarian

Recipe Tips

Do not peel the garlic before roasting: Leaving the skin on the bruised garlic cloves protects them from burning in the hot oven. They will roast slowly inside their skins, turning sweet, soft, and mellow, ready to be squeezed directly into the dish at the end.

Fluff with a fork, never a spoon: When your couscous is ready, always use a fork to separate the grains. A spoon will compress the delicate couscous, making it clumpy and heavy rather than light and airy.

Watch the asparagus: Asparagus cooks very quickly. By adding it for only the final 10–12 minutes of roasting time, you ensure it stays vibrant and retains a pleasant bite, rather than turning mushy.

Make It Your Own — Creative Twists

Add extra earthy vegetables: The official recipe suggests that you can use any combination of vegetables you like. Ainsley recommends trying chopped fresh beetroot for a deep, earthy flavour and incredible colour.

Stir in jarred artichokes: For an easy Mediterranean twist, chop up some jarred artichokes and toss them into the traybake for the final 5 minutes of cooking time. They add a lovely tang that cuts through the sweetness of the roasted squash.

Make it fully vegan: If you want to keep the dish plant-based, simply omit the goat’s cheese or swap it for a crumbly vegan Greek-style cheese alternative.

What To Serve With Ainsley Harriott Roasted Vegetable Couscous

Whether you are cooking for a lazy weekend or hosting friends, this Ainsley Harriott roasted vegetable couscous recipe is guaranteed to impress. Because it is so robust and full of flavour, it works brilliantly as a standalone vegetarian main meal, especially when served with a few slices of warm, crusty bread.

However, it also makes a spectacular, colourful side dish. The zesty, balsamic-rich flavours pair perfectly with simple grilled white fish, roasted chicken breasts, or sizzling lamb cutlets straight off the barbecue.

How To Store Ainsley Harriott Roasted Vegetable Couscous

Store: Let any leftovers cool completely, then transfer them to an airtight container. Store in the fridge for up to 2 days. The flavours often deepen overnight as the couscous continues to absorb the balsamic and pesto dressing.

Reheat: You can eat the leftovers cold as a vibrant salad or warm them gently in the microwave. If it seems a little dry after being in the fridge, stir in a tiny splash of olive oil or a squeeze of fresh lemon juice before serving to wake the flavours back up.

Ainsley Harriott Roasted Vegetable Couscous Nutrition Facts

Calories: 380 kcal
Protein: 12g
Carbohydrates: 45g
Fat: 16g
Saturates: 4g
Sugar: 9g
Salt: 1.1g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Can I use plain couscous instead of flavoured?

Yes, you can use plain couscous if you prefer. However, using the Ainsley Harriott roasted vegetable or sun-dried tomato & garlic couscous packets adds a brilliant shortcut layer of seasoning that brings the whole traybake together.

Do I have to use goat’s cheese?

Not at all. The goat’s cheese is listed as optional in the recipe. If you aren’t a fan, you could substitute it with feta for a salty kick, or simply leave it out entirely and let the pesto do the heavy lifting.

Can I make this ahead of time?

While traybakes are best enjoyed fresh out of the oven, you can certainly chop all your vegetables in advance and store them in the fridge. When you are ready to eat, simply toss them in the oil and balsamic and start roasting.

Ainsley Harriott Roasted Vegetable Couscous Recipe

Table of contents

Ainsley Harriott Roasted Vegetable Couscous Ingredients

Ainsley Harriott Roasted Vegetable Couscous Recipe

How To Make Ainsley Harriott Roasted Vegetable Couscous