Spicy couscous and vegetables

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Ingredients

  • 1 small courgette, halved and cut into slices
  • 2 small red peppers, large dice
  • 1 small aubergine, quartered and sliced
  • Olive oil, to taste
  • Salt and freshly ground black pepper
  • 340g couscous
  • 450ml vegetable stock
  • 1/2 tsp sea salt
  • 1/2 tsp ground roasted cumin seeds
  • 1/2 tsp ground ginger
  • 1/2 tsp paprika
  • 60ml orange juice
  • 1 tbsp roughly chopped parsley
  • 2 tbsps roughly chopped coriander
  • 30ml olive oil
  • 1/2 lemon, grated zest and juice

Use imperial measurements

Method

How to make Spicy couscous and vegetables

1) Preheat oven to 190 degrees C, gas mark 5.

2) Place cut vegetables on a baking tray and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes.

3) Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or cling film and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice.

4) Fluff the couscous with a fork and toss with roasted vegetables.

5) Serve immediately.

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