Cous Cous with Roasted Pep­pers, Zuc­chini, Pump­kin & Pesto

Wine & Dine Cookbook - - WEEKNIGHT EATS -

Serves 2

Full of colour and tex­ture, this dish makes a well-rounded meal.

1 green cap­sicum, juli­enned

1 red cap­sicum, juli­enned

½ yel­low zuc­chini, cubed

½ green zuc­chini, cubed

100g pump­kin, peeled and sliced thinly 1 tbsp chopped gar­lic

1 sprig fresh rose­mary, leaves only 200g cous cous, cooked

Salt and pep­per, to taste

For the pesto

50g fresh basil leaves

2 tbsp pine nuts, toasted 100ml olive oil

30g parme­san cheese, grated 1 tbsp chopped gar­lic,

Salt and pep­per, to taste

1. Pre­heat oven to 200ºC us­ing the fan mode.

2. Place all the veg­eta­bles on a bak­ing tray and toss with salt, pep­per, gar­lic and rose­mary leaves. Roast the veg­eta­bles in the oven for 20 to 30 mins till cooked.

3. Pre­pare the pesto. Briefly blanch fresh basil leaves in salted boil­ing water, then cool in an ice bath. Strain, pat dry, then trans­fer to a blender.

4. Add pine nuts, olive oil, salt and pep­per, and blend till you have a smooth paste. Stir in parme­san cheese and gar­lic.

5. To serve, ar­range veg­eta­bles on a bed of cous cous, and spoon pesto over.

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