April 6, 2011

Mediterranean Roast Vegetable Couscous

This is a simple and delicious recipe that will help you get to your 5-a-day vegetable intake. This can be eaten straightaway, or cool in the fridge and have for your lunch the next day. Either way, it tastes great! You can also choose to amend the selection of vegetables in this dish - aubergine would also work great in this recipe.

Serves 2

1 courgette, cut into 1cm discs
1 large red onion, cut into large chunks
1 red pepper, sliced
1 clove garlic, finely chopped
1 tbsp olive oil
1 tbsp lemon juice
Half tsp chopped basil
Half tsp chopped rosemary
Half tsp chopped thyme
Salt and freshly ground Black Pepper

120g dry couscous
100ml vegetable stock

Pre-heat the oven to 180 degrees Celsius

Put the vegetables into a roasting dish. Add the olive oil, lemon juice, garlic, and herbs. Season and stir well. Roast in the oven for 15 minutes.

To make the couscous, put the dry couscous in a bowl, add the stock (at near boiling temperature), and cover. Leave for 5 minutes. Then fluff up the couscous with a fork.

Remove the roast vegetables from the oven. Tip the couscous into the roasting dish and mix with the vegetables to get all the flavours from the roasting dish.

Serve with a roast chicken or salmon fillet and this also tastes great with a dollop of hummus :-)

No comments:

Post a Comment