Cous-Cous with Roasted Vegetables

Ingredients
  • 6oz./150g. Couscous
  • 1 tbsp. olive oil
  • 1 Courgette
  • 1 Large Carrot
  • ½ a Squash
  • 1 Whole Garlic bulb
  • 1 Stock cube
  • Boiling Water
  • 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
  • Sea Salt

Method
  1. Peel and cut all the vegetables, except the garlic, into pieces about 2cm. square.
  2. Squeeze garlic bulb to separate the cloves and mix altogether in a baking dish or roasting tin.
  3. Sprinkle with salt, pepper, herbs and oil.
  4. Roast in a hot oven 180ºC / Gas 7 for about 40 mins., shaking from time to time.
  5. 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.
  6. Fluff up grains with a fork and serve immediately.

 

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