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Mediterranean Roast Vegetables with Cous Cous


  • 3 medium tomatoes (approx 200g), ripe tomatoes, skinned, de-seeded and chopped
  • A handful of fresh basil or a pinch of dried
  • 1 tsp butter
  • 75g dry cous cous, cooked according to instructions on packet
  • 75g sweet potatoes, chopped
  • 50g courgette, chopped


  • Place the chopped sweet potato and courgette on a baking tray and drizzle with a little olive oil.
  • Roast at 220°C for 30 minutes, turning occasionally.
  • Chop finely.
  • To make the tomato sauce: Add the butter to a pan, once melted add the chopped tomatoes with the basil and cook until mushy
  • Mix all the ingredients together.
  • Reheat to a safe temperature before serving. 

Recipe facts

  • 7 to 9 months
  • Vegetarian
  • No Added Egg Ingredients
  • Main meal
  • 3 Servings