Couscous with roasted veggies

  • 1 courgette, diced
  • 1 red onion, sliced
  • 1 red pepper, diced
  • handful of mushrooms, chopped
  • 2x Garlic cloves, thinly sliced
  • ½ butternut squash, cubed
  • A good glug of olive oil
  • 250g giant couscous
  • 300ml hot vegetable stock (or to packet instructions?)
  • Fresh mint, torn
  • 5 tsp Rubies in the Rubble pink onion and chilli relish 


  1. Heat the oven to 200C. Add the vegetables and olive oil to a large baking tray and roast for 20 minutes.
  2. Add 4 teaspoons of pink onion and chilli relish. Stir and roast for another 10 minutes, or until all the veg is soft.
  3. Put the couscous in a large bowl and cover with the hot vegetable stock. Fluff up with a fork after 5 minutes. Season with salt, pepper and dried mint.
  4. Mix in the roasted vegetables. Add in an extra spoonful of Pink Onion & Chilli for an added Rubies flavour. Serve and enjoy.