Roasted veg­etable cous­cous with mas­car­pone

Easy Cook - - EVERYDAY STUDENTS -

Serves 4 Prep 20 mins Cook 40 mins £ 2.02 a por­tion 371 kcals, 15g fat, 5g sat. fat, 16g su­gar

4 red pep­pers, de­seeded and sliced 2 cour­gettes, halved and then cut

into thick sticks 2 gar­lic cloves, peeled and bruised 1 tbsp olive oil, plus ex­tra for driz­zling ½ tsp su­gar 6 toma­toes, quar­tered 1 red chilli, de­seeded and finely sliced 200g cous­cous 400g can chick­peas, rinsed and drained 50g mas­car­pone or full-fat soft cheese small hand­ful chopped flat-leaf pars­ley

Heat oven to 200C/180C fan/gas 6 and put the ket­tle on. Put the red pep­pers and cour­gettes in a roast­ing tray with the gar­lic, olive oil, su­gar and some sea­son­ing. Roast them in the oven for 20 mins, then add the toma­toes and sliced chilli. Roast for 20 mins more un­til the toma­toes and pep­pers are burst­ing with juices.

Mean­while, in a sep­a­rate bowl stir to­gether the cous­cous and chick­peas, and pour over 200-250ml boil­ing wa­ter un­til just cov­ered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more wa­ter if needed.

Re­move the veg­eta­bles from the oven and stir in the mas­car­pone. Di­vide the cous­cous be­tween 4 plates, top with the roasted veg and fin­ish with some chopped pars­ley and a driz­zle of olive oil.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.