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Coriander & Roasted Veggie Couscous


1 hour

Liven up healthy roast veggies and couscous with homemade chermoula with Infarm's fresh and invigorating coriander. All Infarm's greens are grown and handpicked in London, free of chemical pesticides - good for you, and the planet. Recipe courtesy of Infarm.

11 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200C/180C fan/400F.
  2. Put the sliced onion, courgette and pumpkin or squash wedges into a roasting dish with 3tbsps olive oil, the salt and roast for 30 minutes.
  3. Add the tomatoes and chickpeas, roast about 10 minutes or until the tomatoes are bursting and juicy.
  4. Cook couscous according to pack instructions.
  5. Make the chermoula by blitzing the garlic, coriander, chilli, cumin, paprika, salt, pepper and olive oil.
  6. Serve the roasted vegetables on top of the couscous and spoon the chermoula over the top.


Veggies & Couscous

  • 1 large brown onion, sliced thickly
  • 1 courgette, cut lengthways into long strips
  • 1 small pumpkin or squash, skin on, deseeded and cut into wedges
  • 1 cup colourful cherry tomatoes, cut in half
  • 1 can chickpeas, drained and rinsed
  • 1 tsp salt
  • 160g couscous
  • 3 tbsp olive oil*


  • 1 bunch Infarm coriander
  • 5 garlic cloves
  • 1/2 red chilli, coarsely chopped
  • 2 tsps roast and ground cumin seeds
  • 1 tsp paprika
  • 1 tsp salt*
  • 3 tbsp olive oil*

*From the larder

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

The Tomato Stall

Organic Baby Plum Tomatoes

1 Punnet (min. 250g)



Save 10%

Eat Wholesome

Organic Chickpeas

1 Can (400g)





1 Bunch (min. 15g)



Organic Wholemeal Couscous

1 bag (500g)




Organic Paprika

1 Box (25g)



Organic Courgettes

2 Courgettes (min. 500g)