Ottolenghi inspired Roasted Vegetable Cous Cous

ottolenghi Inspired cous cous

I adore Yotam Ottolenghi, I loved his recent Mediterranean series and I could eat most anything from his book Plenty. One dish I’ve made from that book several times is the Winter Cous Cous. Although perfect as it is I most often have to change the original recipe to suit my fridge contents!  In fact I don’t think I’ve ever had all the ingredients for the original recipe and gradually I’ve changed it to this one which although a little different to the original it is, in my opinion, still delicious. Its full of some of my favourite things.

This makes a lovely meal in a bowl, real comfort food, perfect for this time of year.  There is enough for 2 people or it’s also delicious cold if you have any left over.

Ottolenghi Inspired Cous Cous (inspired by the Winter Cous Cous Recipe in Plenty by Yotam Ottolenghi)


  • 1 medium carrot, cut into chunks
  • 1 onion peeled and cut into chunks
  • 1 small aubergine, cut into chunks
  • 200 g pumpkin or squash, cut into chunks
  • 2 star anise
  • 1 cinnamon stick, broken in 2
  • 1/2 tsp ginger
  • 1/4 tsp turmeric
  • 1/2 tsp chipotle chile powder
  • 3 tbsp olive oil
  • 1 can chickpeas
  • 175 ml water
  • 120 g cous cous
  • 1/2 tsp salt
  • 150 ml vegetable stock – boiling
  • 1 tbsp butter
  • zest and juice of 1/2 lemon
  • 1 tbsp coriander leaves, chopped


  1. Pre heat the oven to 200 C, 400 F, Gas 6.
  2. Add the carrot, onion, aubergine,  pumpkin, cinnamon stick and star anise and spices (first 9 ingredients) to a large roasting tray. Sprinkle with 2 of the 3 tbsp of olive oil and mix all the ingredients together. Roast for 40  minutes,  lessen this time if the vegetables are cooking too quickly in an oven hotter than mine.
  3. Add the chickpeas and water to the roasting ingredients and return to the oven for 15 minutes, until the chickpeas have heated through.
  4. Now make the cous cous by putting the cous cous into a heat proof bowl with 1/2 tsp salt and the last tbsp of olive oil. Pour over the boiling stock and cover the bowl with a tea towel or cling film and leave for 10 minutes.
  5. Dot the butter over the cous cous and fluff it all up with a fork.
  6. To serve place some cous cous into a bowl and spoon over the roasted vegetables, remove the cinnamon and star anise first. Sprinkle with the lemon zest and juice and scatter with coriander leaves.

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  1. #1 by Liz on December 16, 2013 - 03:38

    that looks amazing 🙂 Healthy and yum. Thinking it would be especially lovely as breakfast.

    • #2 by Jayne on December 20, 2013 - 08:20

      Thanks Liz, gosh I would never have thought to have it for breakfast! I really struggle with the idea of such savory food for breakfast (growing up in the times of Fruity Pebbles and Captain Crunch ruined me!)

      • #3 by Liz on December 20, 2013 - 18:19

        I thought of bfast because of a Moroccan couscous dish served on the breakfast buffet at a conference I went to a while back. Seemed similar and it was such an “ah ha” moment for me as far as what could be considered a morning meal. Why not dried fruits, cooked grain, etc? The photo of the dish I thought of is seven pictures down in this post:

        Lol Fruity Pebbles, etc.Captain Crunch sounds like a good one, too 🙂 My high school BFF and I used to sprinkle that over ice cream, top with peanut butter and enjoy with Diet Coke on the side. Holy cow–nuts. Thanks for the memories, Jayne 🙂

      • #4 by Jayne on January 2, 2014 - 16:59

        Oh the things we ate when we were young! I saw the picture of the breakfast cous cous and it sounded god! I have actually tried quinoa for breakfast, didn’t go a bundle on it to be honest but guess its a similar thing.

  2. #5 by celestedimilla on February 11, 2014 - 00:31

    I’ve never heard of Yotam Ottolenghi, but I’ll have to check him out. This dish looks delish! Celeste 🙂

    • #6 by Jayne on February 11, 2014 - 13:08

      Thank you! I think you will love his recipes, he isnt a vegetarian but is most famous for his vegetarian recipes. His book, Plenty is all vegetarian (not vegan but sure adaptations can be made) I could survive on his recipes, I just love him!

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