Wight Easy Weigh
Hints and Tips
Cous-Cous with Roasted Vegetables
1 tbsp. olive oil
1 Large Carrot
½ a Squash
1 Whole Garlic bulb
1 Stock cube
½ an Aubergine
2 Red Onions
4oz./100g. Button Mushrooms
½ each Red, Green & Yellow Peppers
½ tsp. each Basil, Marjoram & Oregano
Coarse ground Black Pepper
Peel and cut all the vegetables, except the garlic, into pieces about 2cm. square.
Squeeze garlic bulb to separate the cloves and mix altogether in a baking dish or roasting tin.
Sprinkle with salt, pepper, herbs and oil.
Roast in a hot oven 180ºC / Gas 7 for about 40 mins., shaking from time to time.
Put Couscous into a heatproof bowl, sprinkle stock cube over, pour on boiling water (approx. ¾ pt./ 500ml.) and leave to stand for a few minutes. If you have a microwave, microwave for 1 min.
Fluff up grains with a fork and serve immediately.
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