Roasted Mediterranean Vegetable Couscous
recipe
Roasted Mediterranean Vegetable Couscous
No commentsIngredients
- 1 aubergine, roughly chopped
- 2 courgettes, roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 1 large red onion, roughly chopped
- 3 cloves garlic, finely chopped
- 2 tsp mixed dried herbs (oregano, basil, thyme or herbes de Provence)
- 7-8 tbsp extra virgin olive oil
- 4 tbsp balsamic vinegar
- sea salt and freshly ground black pepper
- 250g pre-cooked couscous
- 400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water)
- small handful (about 15g) fresh basil, torn
Serves:
4
Preparation:
15
Cook Time:
30
Total Time:
45min
Directions
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- Preheat oven to 180C/350F/gas mark 4. Place all the chopped vegetables in a large roasting tin, sprinkle over the garlic and dried herbs, then drizzle over the olive oil and balsamic vinegar. Season with salt and pepper and roast for about 25-30 minutes or until the vegetables are just soft but not too mushy, tossing them once or twice while roasting.
- While the vegetables are roasting, make the couscous in a large bowl by pouring over the hot stock. Let stand for 2 minutes, then fluff up gently with a fork.
- When the vegetables are done, fold through the couscous, adding all the cooking liquid, along with the fresh basil.
- Taste for seasoning, adding more oil and vinegar, salt and pepper, if needed. Serve warm as a side dish or cold as a salad. Also makes a nice vegetarian starter.
Source: Terry Farris
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