Giant couscous and roast vegetables with lamb

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Serves: 4

By ArbitraryUsername

(1 Vote) 2


  • 1 onion roughly chopped

  • 1 sweet potato cut into 2cm cubes

  • 1-2 tsp paprika

  • 1 cinnamon stick

  • 1-2 tsp cumin

  • 1 handful cherry tomatoes

  • 3 cloves garlic skins left on

  • 2 peppers any colour but green, roughly chopped

  • 1 handful lamb diced, meatballs, or leftovers.

  • 1 tin chickpeas drained

  • 1 pitta breads (to serve)

  • 1/2 bags giant couscous


  1. Throw all the vegetables and spices into a large roasting tray with a little bit of oil. Mix so that everything is coated in the oil and spice mixture.
  2. Season with salt and pepper. Put in the oven for 25-30 minutes.
  3. Towards the end of the cooking, boil the giant couscous in lots of boiling water and then drain through a sieve.
  4. Take the tray out of the oven and add the giant couscous and chickpeas. Mix thoroughly. The heat from the vegetables will be enough to warm the chickpeas through.
  5. Serve with some roast lamb or lamb meatballs and pitta bread.

Handy Hint

Leave the lamb out and you have a delicious vegetarian lunch. You could throw some halloumi cheese in with the roast veg towards the end of cooking. There is no need to be (at all) precise in measuring anything for this.

Additional Information

  • Make Ahead

  • Kids can help

  • Meat

  • Spring

  • Easter

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • henbane 02/05/14 17:37

    Had the couscous with roast duck instead of lamb - it was delicious & very easy.

  • ArbitraryUsername 04/12/12 14:34

    You can make the cous cous and roast veg in advance and reheat it in the microwave just before serving. It's also nice cold as a salad.