Roasted Vegetables with Citrus Couscous
You will need
- 1 red onion
- 1 pepper
- 1 courgette
- Half a small butternut squash
- 3 garlic cloves (finely chopped)
- 3 tbsp olive oil
- 2 tbsp thyme
- salt & pepper
Couscous
- 350g couscous
- 1/2 tsp tumeric
- 1 tsp ground cumin
- 450ml vegetable stock
- 1 tbsp olive oil
- zest & juice of 1 lemon
- 3 tbsp finely chopped mint
- 3 tbsp finely chopped flat leaf parsley
- 50g pine nuts (toasted)
Serves 4
Firstly preheat your oven to 200C. Then chop all of your vegetables into small cubes (roughly 1 1/2cm) place on a baking tray and then sprinkle the garlic, thyme, salt, pepper and olive oil and mix well. Now cook for 25-30 minutes. You want the vegetables to brown on the edges. Once cooked remove from the oven and set to one side.
Now the couscous. Place the couscous in a bowl, add the spices and some salt and pepper then stir. Pour over the hot vegetable stock, stir again and cover the bowl with cling film to allow the water to absorb and the couscous to steam. After 5 minutes, remove the cling film and fluff up the couscous with a fork and then spread it out on a baking tray and pop in the oven for 5minutes to dry out a little. You should get some nice crispy bits. Now mix the couscous and the roasted vegetables together and add the olive oil, mint, flat leaf parsley, lemon juice and zest. Mix well and then season with more salt and pepper if needed.
Serve up and sprinkle with the toasted pine nuts.
I
