Roast vegetable couscous

Name: Roast vegetable couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4 as a main course side dish
Ingredients: 2 teaspoons fresh rosemary, chopped; ½ red pepper; 1 clove garlic, chopped finely; 1 courgette; ½ red onion; 50 ml lemon juice (bottled is fine); 1 small aubergine; ½ vegetable stock cube (see notes); 300 ml boiling water; 300 ml mugful of couscous; 4 tablespoons olive oil

Preparation info

Serves:
4
as a main course side dish

Difficulty
Easy
Ready in
40 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

This is a fabulous side dish for African-style dishes, light stews or even with a curry. It is also great in a lunch box and eaten with a spoon!

Ingredients

300 ml mugful of couscous
4 tablespoons olive oil
½

Side dish
Vegan

Method

Tip the mug of measured couscous into a mixing bowl and stir in two tablespoons of the olive oil. Put the stock cube into the mug and fill with boiling water. Stir until dissolved and pour over the couscous, together with the lemon juice. Stir well and leave for 10 minutes.
Meanwhile, chop the vegetables into large, mouth-sized pieces, pop into a roasting tin a