Roasted Vegetable Couscous

 

Ingredients

(serves 3-4)
1 large red onion, sliced
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
8 plum tomatoes, halved
100g mushrooms, halved
25g pinenuts, toasted
300g couscous
500ml of veg stock
1 large courgette, sliced
1 tablespoon olive oil
1/2 teaspoon of cumin seeds
zest of 1 lemon
basil leaves

How to cook

Heat the oven to 200˚C /gas 6. Add the olive oil to a shallow roasting tin, toss in the peppers, courgettes, onion and add the cumin seeds. Season well with plenty of black pepper. Toss to coat in the olive oil and then roast in the oven for 20 minutes. Add the tomatoes and mushrooms and roast for a further 5 minutes. Whilst the veg is roasting, toast the pinenuts in a dry frying pan until they just start to turn golden. Put the couscous into a bowl and cover with the stock, add the grated lemon zest.

Leave the couscous until it has swollen and then fluff up with a fork. When the veg is well roasted and is starting to char add it to the couscous. Add the toasted pinenuts and toss to combine all ingredients. Scatter with the freshly torn basil leaves and serve.

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