Roasted Vegetables with Couscous
You can use almost any seasonal vegetables for this dish. The couscous is light, fluffy and takes only 10 minutes from start to finish!
Ingredients
Instructions
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1: Heat oven to 200C/400F/Gas Mark 6.
2: Cut peppers and squash into bite, sized pieces (leave skin on the squash).
3: Put all the veg into a baking tray, add 2 tablespoons of oil, then mix and roast for 20 minutes.
4: Add cumin and almonds.
5: Roast for another 20 minutes, then cool.
6: Place couscous into a large bowl, pour over the stock, cover, then set aside for 10 minutes (fluff up with a fork).
7: In a bowl, mix zest, juice and remaining oil. Fold in the mint. Pour over the veg and tin of tomatoes, then mix with the couscous.
8. Serve and Enjoy!
Photo credit: Patricia Niven
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