Roasted vegetable couscous
A delicious vegetarian or vegan summer meal, the perfect side dish for a barbecue or a wonderful accompaniment to any picnic, this roasted vegetable couscous with basil and pine nuts has to be made.
Servings 4
Ingredients
For the vegetables
- 1 red onion sliced
- 2 cloves garlic chopped
- 2 medium courgettes sliced
- 2 red or yellow peppers sliced
- 250 g cherry or plum tomatoes
- 1 aubergine diced
- ½ butternut squash peeled and chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- sea salt and black pepper to taste
For the couscous
- 150 g couscous
- 200 ml boiling water
- 1 tbsp olive oil
To serve
- small handful basil leaves roughly torn
- 50 g pine nuts
Instructions
- Pre-heat the oven to 200°C (fan)/220°C/gas mark 7. Place all the prepared vegetables, apart from the tomatoes, into a large roasting tin. Toss with the olive oil and oregano and season with sea salt and pepper.
- Roast in the pre-heated oven for 20 minutes, add the tomatoes, stir and replace for a further 20 minutes or until the vegetables are cooked through.
- Meanwhile prepare the couscous. Place the dry cous cous into a medium sized bowl. Pour over the boiling water and cover. Allow to rest for 5 minutes then add the olive oil and fluff up with a fork.
- While the couscous is soaking heat a small frying pan over a medium heat. Add the pine nuts and lightly toast for a few minutes, stirring often to avoid them burning. There's no need to add oil to the pan.
- When the vegetables are ready, remove from the oven and mix with the cous cous. Season with salt and pepper to taste.
- Serve with lightly torn basil leaves and the toasted pine nuts.