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Roasted Vegetable Couscous


  • 250g couscous
  • Chicken/veg stock cube
  • Half an onion
  • 3 garlic cloves
  • 1 carrot
  • 1 small courgette
  • Half a red pepper
  • 200g mushrooms
  • Large handful washed spinach
  • Salt and pepper
  • Rapeseed/olive oil
  • 0 : 20

    Peel and finely dice the garlic, onion and carrot, dice the courgette and pepper and mushrooms.

    Pre-heat your BBQ for 2-4 minutes on a medium heat with the Chef or Paella Pan in place. Add a glug of oil and cook the garlic, onion and carrot over a low heat for about 8-10 minutes until softened. Turn the heat to medium and add the courgette, pepper and mushrooms and season generously. Cook for 3-4 minutes.

    Meanwhile crumble the stock cube into the couscous, cover with boiling water, stir well and cover. Leave it for 5 minutes to cook, then fluff up with a fork, season with salt and pepper and mix through with the vegetables before serving.