Roasted vegetable couscous
Warm roasted vegetables and fluffy couscous for an easy evening meal.
Sample recipe for the website preview.
Ingredients
- 1 zucchini, cut into small pieces
- 1 bell pepper, cut into small pieces
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 3/4 cup dry couscous
- Water or vegetable stock, according to the couscous package
- Lemon juice and chopped parsley, to taste
How to make it
Heat the oven to 200°C / 400°F. Toss the vegetables with olive oil and spread in a single layer on a baking tray.
Roast for about 30 minutes, turning halfway through, until tender. Cooking time varies with the size of the pieces and your oven.
Prepare the couscous using the amount of hot water or stock and standing time on its package. Fluff with a fork.
Fold the vegetables into the couscous. Finish with lemon juice and parsley, then divide between two bowls.
Substitutions
Couscous contains wheat. If needed, use a suitable alternative and follow its own cooking instructions.
Serving idea
Enjoy warm, with extra herbs and lemon at the table.