SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 45-55 MINUTES
We really are fans of roasted vegetables in our house.
This is just another way of getting some of your five a day in.
1 yellow pepper
1 orange pepper
10 baby plum tomatoes
Generous drizzle of OliveOlive chilli fused olive oil
Sea salt and black pepper
1 tsp smoked paprika
200g giant couscous
400ml vegetable stock
Preheat the oven to 200°c/180°c fan/Gas Mark 6.
Roughly chop all the vegetables and place them into a deep roasting tray. Drizzle over the oil, season with salt and pepper, then stir in the smoked paprika.
Roast the vegetables in the preheated oven for 35 to 40 minutes until they are nicely caramelised.
Take the tray out of the oven, then add the couscous and stock. Cover the tray with foil and return it to the oven for 10 to 15 minutes, or until the couscous is cooked and the stock has been absorbed.