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Middle Eastern Roasted Vegetable Couscous

Light couscous dish with roasted vegetables, herbs and citrus dressing.

MiddleEastern Vegetarian Vegan
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Overview

Description

Light couscous dish with roasted vegetables, herbs and citrus dressing.

Prep 20 min Cook 30 min Serves 4
Preparation

Ingredients

  • 250 g Couscous
  • 1 Courgette
  • 1 Aubergine
  • 1 Red pepper
  • 1 Red onion
  • 300 ml Vegetable stock
  • 3 tbsp Olive oil
  • 1 Lemon
  • 1 handful Mint
  • 1 handful Parsley
Cooking

Instructions

  1. 1
    Preheat the oven to 200°C.
  2. 2
    Dice the courgette, aubergine, pepper and red onion into evenly sized chunks.
  3. 3
    Toss the vegetables with olive oil, salt and pepper before spreading them across a baking tray.
  4. 4
    Roast for 25–30 minutes until tender and lightly caramelised around the edges.
  5. 5
    Meanwhile, place the couscous in a large bowl and pour over the hot vegetable stock.
  6. 6
    Cover tightly and leave for 5 minutes until the couscous absorbs the liquid.
  7. 7
    Fluff the couscous with a fork to separate the grains.
  8. 8
    Add the roasted vegetables along with chopped mint and parsley.
  9. 9
    Finish with fresh lemon juice and an extra drizzle of olive oil before serving.
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