Roast Veggies with Couscous & Yoghurt Dressing

Just something really simple with leftovers from Christmas (can you tell I started writing this a while back?). Apologies for the serious lack of posting as of late! Still in holiday mode.

I haven’t had couscous in ages, and I love Moroccan food. If you have never used couscous before, do it. It is the easiest thing in the world. Even easier than Easy Mac. Promise!

Roasted veggies

I had potato, pumpkin, beetroot, onion and squash left over. Whatever you have will work. Eggplant, zucchini, capsicum, carrot, parsnip. (If you don’t have anything left over, choose your favourite veggies, chop them up, drizzle them with olive oil and a bit of salt, give it a good mix and put in a hot oven. Roast till brown and cooked through.)


Follow packet instructions – but essentially, cover with boiling water and let it stand for five minutes then fluff with a fork. I added lemon juice, olive oil, garlic and salt to mine. If you’re feeling adventurous, add some sultanas and chopped up dried apricots. Dried fruit + Moroccan = match made in heaven. I never understood those people who can’t have fruit in savoury food! Give it a try.

Yoghurt dressing


1/4 cup greek yoghurt,

1/2 tsp minced garlic,

juice of 1/2 lemon,

salt & pepper to taste

1 TBS fresh parsley.





If you are still in a post-Christmas/post-New Years/post-life in general haze and even this recipe seems like too much effort, go to Moroccan Soup Bar in Fitzroy and get someone else to cook for you ;).


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