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Couscous with Roasted Vegetables

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Serves: 4
1 yellow bell pepper, sliced
1 eggplant (aubergine), cubed
1 red onion, sliced
3 zucchini (courgettes), sliced
4 garlic cloves, whole
1 fresh rosemary sprig
3 tbsp olive oil
250g / 9 oz couscous
275ml / 9 fl oz boiling water
salt and pepper
1 tbsp chopped fresh parsley, for garnishing

Preheat the oven to 375ºF / 190ºC / Gas Mark 5 and place a non stick baking sheet into the oven. Toss the vegetables, garlic, and rosemary in 2 tablespoons of oil and season with salt and pepper. Spoon onto the hot baking sheet and roast for 30-35 minutes, or until golden and caramelized.

Meanwhile, toss the couscous with the remaining oil in a large bowl. Pour over the boiling water, cover, and set aside for 15-20 minutes until the water is fully absorbed. Fluff the grains with a fork.

Spoon the couscous onto a serving plate and top with the roasted vegetables. Scatter over the parsley and serve immediately.

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