Roasted veg­eta­bles and gi­ant cous­cous

Food and Travel (UK) - - Contents -


1 medium aubergine

2 medium cour­gettes

2 red, or­ange or yel­low pep­pers 1 red onion, peeled and finely sliced

2 sprigs rose­mary, leaves picked

5 sprigs thyme, leaves picked 3tbsp olive oil

1 veg­etable or chicken stock cube

100g gi­ant cous­cous

1½tbsp salsa verde dress­ing (see recipe, right)

5g flat-leaf parsley, leaves finely chopped, to serve Pre­heat the oven to 200C/400F/ Gas 6. Line two large bak­ing trays with foil and set aside.

Chop the aubergine, cour­gettes and pep­pers into 1cm pieces. Place in a large bowl, along with the onion, herbs and a pinch of sea salt and black pep­per.

Add the olive oil and coat the veg­eta­bles. Spread on the bak­ing trays and roast for 20-25 min­utes.

Bring a saucepan of water to the boil, add the stock cube and cous­cous and cook un­til al dente, about 10-12 min­utes. Drain under cold water and set aside.

When the veg­eta­bles are roasted, al­low to cool slightly, then mix with the cous­cous. Dress with the salsa verde, gar­nish with chopped parsley and serve.

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