Coriander (cilantro) & roasted veggie couscous


Serves: 2 people

  • 1 bunch Infarm Coriander
  • 1 large onion, thickly sliced
  • 1 yellow courgette, cut lengthwise into long strips
  • 1 small pumpkin, skin on, deseeded and cut to wedges
  • 1 cup colourful cherry tomatoes, cut in half
  • 160 g of chickpeas, cooked or from jar
  • 6 tbsp olive oil
  • 2 tsp salt
  • 5 garlic cloves, minced
  • 1/2 chilli, coarsely chopped
  • 2 tsp cumin seeds, roasted and ground
  • 1 tsp sweet paprika powder
  • 160 g couscous


Heat oven to 200C. Put the onion, courgette and pumpkin pieces in a roasting tray with 3 tbls olive oil and salt.
Roast in the oven for 30 mins, then add the tomatoes and chickpeas.
Roast for 10 mins more until the tomatoes are bursting with juices.
Cook the couscous following the pack instructions. To make the chermoula blitz together the garlic, coriander, chilli, cumin, paprika, salt, pepper and 3 tbsp oil. Pulse until it's a thick, coarse paste. Serve the roasted vegetables on top of the couscous. Spoon over with the chermoula condiment


Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.


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