Roast Vegetables with Couscous

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

I’m a great fan of couscous, which I use with all kinds of ingredients as an alternative to rice or pasta. It’s ridiculously quick and easy to make, healthy, delicious, and has the capacity to soak up flavours, making it extremely versatile. This is a vegetarian version, which can be enjoyed entirely on its own, or as an accompaniment to a meat or fish dish, or with a salad. Try it with a handful of raisins and chopped apricots, and plenty of chopped fresh mint.