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.
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.