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Roasted Vegetable Couscous

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Ingredients
  Peppers 3 , deseeded
  Aubergine 1 Small
  Courgettes 175 Gram, trimmed
  Sweet potatoes 300 Gram, peeled
  Onions 2 Medium, cut into wedges
  Garlic 4 Clove (20 gm), sliced
  Olive oil 2 Tablespoon
  Couscous 250 Gram
  Vegetable stock 500 Milliliter
  Shredded basil 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 180 C to 200C.
2. Cut the peppers, aubergine, courgettes and the sweet potatoes into 1-inch cubes.

MAKING
3. Spread the vegetables in a roasting tin with the onions and garlic.
4. Drizzle olive oil and toss vegetables.
5. Place pan in the preheated oven and roast vegetables for 30 minutes, sautéing occasionally.
6. While vegetables are roasting, Take a large mixing bowl and add the couscous.
7. Pour over the hot stock.
8. Cover bowl with a plate and stand for 5 minutes until all the stock is absorbed.
9. Fluff up with a fork.
10. When the vegetables are cooked, add them to the couscous and stir lightly together. Season with freshly ground black pepper.

SERVING
11. Pile onto a large serving platter.
12. Garnish with the shredded basil
13. Serve warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad, Couscous
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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