Roasted Vegetable Spiced Couscous

Roasted courgette, red & yellow pepper, cherry tomatoes and garlic, along with fluffy couscous spiced with cumin, coriander, turmeric and smoked paprika. This would be a great side dish to have with a barbecue, and feel free to swap out some of the vegetables if they aren’t to your taste

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This is something I love to make in the summer. It’s tasty and fresh, while being easy to prepare without having to stand in a hot kitchen for very long

Yield; Three to six servings Cook time; 30 minutes

You’ll need;

  1. One red pepper, deseeded and diced
  2. One yellow pepper, deseeded and diced
  3. Two small courgettes, halved lengthways and sliced
  4. Two cloves of garlic, minced
  5. 250g cherry tomatoes, left whole
  6. One tablespoon of oil
  7. 200g couscous (this is the dry weight of the couscous)
  8. Spice mix; half a teaspoon of each ground cumin, ground coriander and turmeric. One teaspoon of smoked paprika
  9. 300ml hot vegetable stock

Method;

  • Start by preparing the vegetables and adding them into a mixing bowl. Pour over the oil and a good pinch of salt and black pepper, give it a mix through to combine
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  • Line a baking tray with baking paper, onto this lay the vegetables in a single layer. Pop into a 220°C/200°C fan assisted oven for 30 minutes, stirring half way through
  • Ten minutes before the vegetables are done, prepare the couscous. Add the couscous into a dish (I just reused the mixing bowl) and into a jug mix the spices and vegetable stock together. Now pour the stock and spice mixture over the couscous, and give it a little mix to make sure all the couscous is covered. Cover the dish and leave it to absorb for ten minutes
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  • After ten minutes, fluff the couscous up, all the stock should have been absorbed
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  • Once the vegetables are done, fold them through the couscous and serve warm

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