15 March 2016

Couscous with roasted Mediterranean vegetables

The VegHog's Cheap Eats Week has already started nicely and is continuing today with this vegan couscous dish with added roasted vegetables. This vibrant dish contains a few fresh vegetables that have been roasted, but the couscous is the filling agent and it's very affordable. Some money can be saved here by using seasonal vegetables. For the first time ever I also roasted a whole chilli and it was quite an interesting addition.

So here's today's cheap eat:


1 head garlic
1 aubergine
3 romano peppers
1 onion
100 g tomatoes
1 red chilli
Olive oil
1 cup couscous
2 tsp vegetable stock powder
Ground black pepper


Slice the top off the garlic head, drizzle it with olive oil, cover in foil and roast.

Cut the aubergine in half and cut a griddle pattern on each of the cut sides. Drizzle them with olive oil. You can add more oil during the roasting, if they are threatening to get dry. I want my roasted aubergines very soggy, and even the skin can be discarded afterwards, if it's too tough.

Cut the romano peppers into pieces and slice the onions. The tomatoes can be roasted whole. Roast the vegetables brushed with olive oil in the oven until they are soft and have nice roasting marks. The roasting time varies a bit, the tomatoes need less time than the aubergine and peppers. I roasted some of the vegetables in different tins to be able to control the process better.

Cook the couscous in water with some added vegetable stock powder. Combine the couscous and the vegetables, season a little with salt and pepper and serve.

Have you been saving some money through cooking? What are your best cheapskate tips when it comes to eating?

Your VegHog

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