James Whelan Butchers: Roasted Vegetables with Cous Cous

Roasted Vegetables with Cous Cous

This is easy to put together and is a brilliant side dish with any meat and particularly good as an accompaniment for barbecues.  Roasted pumpkin makes this dish special and is a great way to introduce it into the vegetable range.  All vegetables should be cut into cubes or thickly sliced.

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  • 1 sweet potato
  • 1 large potato
  • 1 butternut pumpkin ( squash)
  • 2 parsnips
  • 2 carrots
  • 1 large onion peeled and chopped into quarters
  • 1 whole garlic bulb left whole, sliced across the top of the cloves
  • 4 tablespoons olive oil
  • Pepper and salt
  • Cous Cous

To Cook

Pre-heat oven to medium.   Pour a little oil into the base of a baking dish, and add the vegetables.  Pour a little more oil over the top and mix through, and roast for an hour or until the vegetables are well cooked through and slightly browned.

Assemble the cous cous according to instructions.  The garlic cloves should pop out of the skins when squeezed, and mixed through the vegetables.  Mix the cous cous and the vegetables together and serve either hot, or cold as a salad.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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