Roasted veg and couscous recipe
This delicious, hearty vegetarian couscous can be enjoyed on its own, or served with grilled fish, reduced-fat goats' cheese or tofu.
Prep: 10 mins
Cook: 30 mins
Serves 4
Ingredients
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 2 courgettes, sliced
- 4 garlic gloves, removed from their skins but left whole
- 1 large red onion, sliced
- 1 teaspoon vegetable oil
- 300g couscous
- 450ml reduced-salt vegetable stock
- 250g cherry tomatoes
- 1 pinch ground black pepper
Method
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Preheat the oven to 200C (fan oven 180C, gas mark 6). Put the pepper, courgette, garlic and onion into a roasting tin, and add the vegetable oil, tossing to coat. Roast for 25 to 30 minutes, stirring and turning after 15 minutes.
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Meanwhile, put the couscous into a heatproof bowl and add the hot stock, stirring to mix. Cover and leave for 10 to 15 minutes to absorb the liquid and swell. Then stir with a fork to fluff up the grains.
Information:If you fancy a change, the veg mixture also works well served over rice or stirred through pasta.
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Remove the veg from the oven after about 30 minutes. Add the cherry tomatoes and cooked couscous, then season with some pepper and stir well to mix everything together.
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Return everything to the oven for a further 5 minutes to heat through before serving.
Information:If you're a fish lover, you could serve the couscous with grilled salmon or haddock fillets.
For a delicious veggie meal, try topping each portion with 25g of reduced-fat goats' cheese – or stir through 150g of marinated tofu pieces with the couscous and cherry tomatoes, before returning to the oven to heat through.
