Roast vegetables tossed with couscous
A handful of baby potatoes
Butternut
1 aubergine (its best to soak this in salt water first)
3 – 4 baby marrows
1 pepper (not green)
1 onion (we prefer red)
Garlic
1 cup of couscous
Cube the veggies and place in an oven proof dish. Throw in some chopped garlic, salt and black pepper and cover with a good glug of olive oil. Roast in the oven between 180 and 200 degrees for about 30 minutes or until lightly browned.
In a mixing pot add enough water to cover the couscous. Cover (a plate works if you don't have a lid) and simmer until water is fully absorbed (this only takes a few minutes).
Loosen the couscous with a fork and toss with roast vegetables. Drizzle with more olive oil and season again if needed.
Serve with a green salad and chunky baguette or other bread.
No comments:
Post a Comment