Tuesday, 10 February 2009

Couscous and Roasted Vegetables

I fancied something a bit different for lunch so combined leftover veg with a little trick I learned from Rob...



1 red onion, sliced
1 yellow pepper, sliced
1 aubergine, diced
2 tablespoons of olive oil
2 cloves of garlic
250g couscous
300ml of boiling water
¼ teaspoon of cayenne pepper
¼ teaspoon of paprika
¼ teaspoon of cumin
Salt and pepper to taste

Preheat oven to 190°C

1. Place onion, pepper and aubergine onto a baking tray. Mix olive oil and garlic, then pour over the vegetables. Get your hands in there and give it a good mix - you want the veg to be completely covered by the oil and garlic.

2. Place in oven and roast for 30 minutes, turning veg halfway through to ensure even cooking.

3. Meanwhile, add the boiling water to the couscous in a large bowl. Then add cayenne pepper, paprika and cumin, salt and pepper, stir and then leave the couscous to absorb the water for a few minutes.

4. Once the couscous is ready, fluff it up with a fork and add your roasted vegetables. Stir well.

Can be eaten hot or cold.

No comments:

Post a Comment