Roast Vegetables with Couscous

Roast Vegetables with Couscous

39saves
1hour10min


1 person made this

A simple side dish or vegetarian meal this recipe is a simple combination of Mediterranean roasted vegetables and couscous.

Zoë Harpham

Ingredients
Serves: 4 

  • 2 zucchini, thickly sliced
  • 1 eggplant, cut into chunks
  • 1 large red capsicum, seeded and quartered
  • 4 large well ripened tomatoes, halved
  • 2 red onions, cut into wedges
  • 2 carrots, peeled and cut into chunks
  • 4 large garlic cloves, peeled but left whole
  • 1 1/2 tablespoons olive oil
  • freshly ground black pepper and salt
  • 1 2/3 cups (300g) couscous
  • 25g butter
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley or coriander leaves
  • harissa or chilli sauce, to serve

Directions
Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat the oven to 200 degrees C. Arrange all the vegetables and garlic in a large shallow roasting tin. Drizzle with the olive oil and season well with black pepper.
  2. Roast the vegetables for 45–50 minutes, turning them occasionally, until tender.
  3. Meanwhile, put the couscous in a deep ovenproof dish, pour over 2 cups of boiling water, cover and leave for 5 minutes to allow the grains to soak up the water. Cover tightly with foil and put in the oven with the vegetables for their final 15 minutes, to keep warm.
  4. Fluff up the cooked couscous with a fork, stir in the butter and herbs and season to taste. Serve the roasted vegetables piled on top of the couscous. Sprinkle with harissa or chilli sauce, to taste.

Harissa

Harissa is a fiery North African sauce made from a mixture of red chillies, garlic, coriander, cumin, caraway, mint and olive oil. You'll find it in larger supermarkets or you can use any chilli sauce or spicy tomato sauce.

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