Roasted Vegetables with Couscous

INGREDIENTS:

200g baby potatoes 1 large or 2 small onions 1 punnet baby corn spears 2 tbs olive oil 6 baby marrows 3 patty pans 1 red, 1 yellow & 1 green pepper 1 punnet button mushrooms A handful of snow peas Cubed feta 1 packet kalamata or black olives crushed garlic, lemon juice and olive oil Salt, pepper and origanum 2 cups couscous 1 tbs butter boiling water

METHOD:

Switch oven on to 180°C. Cut the larger potatoes in half and boil all the potatoes for about 10 minutes. Peel and cut onions into large chunks. Slice the baby marrows in thick circles. Cut the snow peas into thirds. Slice peppers into roughly the same size as the snow peas. Halve the bigger mushrooms. Deseed the olives by placing each olive on a chopping board. Place the wide part of the knife blade on the olive and hit with the heel of your palm on the knife blade. This will smash the olive open and you can then remove the seed easily. Slice the olives in half and set aside. Pour a little olive oil into the bottom of the roasting pan, place all the veggies, except the mushrooms and olives, in the pan. Add some lemon juice, garlic, herbs, salt and pepper, and toss until all the vegetables are well coated with this mixture. Place in the middle shelf of the oven and bake for about 20 minutes. Halfway through, mix the vegetables and add the olives and mushroom. Add feta cubes just before removing from oven.

Method for couscous:

Boil water. Place couscous in bowl and pour water over. Stir with a fork and leave to swell. Fluff up with fork and butter and stir. Toss the couscous into the roasted vegetables and serve hot or cold.