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MEDITERRANEAN VEGETABLES WITH GIANT COUSCOUS

Updated: Feb 6


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.


INGREDIENTS

1 courgette

1 aubergine

1 yellow pepper

1 orange pepper

10 baby plum tomatoes

250g mushrooms

Sea salt and black pepper

1 tsp smoked paprika

200g giant couscous

400ml vegetable stock


METHOD

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.

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