Cauliflower and Mediterranean vegetable couscous
This colourful vegetarian dish is really easy and is perfect to serve on a summer's day with a crisp green salad. Roasting the cauliflower produces the most delicious flavour which sets off the Mediterranean-style vegetables.
Takes: 30 - 35 mins
1/2 cauliflower, cut into 2cm florets
150g (5oz) courgettes, halved lengthways and cut into 1cm slices
100g (4oz) red peppers, deseeded and cut into 1cm dice
1 red onion, peeled, quartered and cut into thin 'moons'
2tbsp olive oil
250g (9oz) couscous
400ml (14floz) hot vegetable stock
2 tbsp freshly chopped parsley
Salt and freshly ground black pepper
1. Preheat the oven to 220°C/425°F/gas 7.
2. Place all the vegetables in a large roasting tin in a single layer and drizzle with 1tbsp olive oil. Place in the oven for 20-25 mins until tender and starting to brown, turning half way through cooking.
3. Meanwhile, place the couscous in a large bowl and pour over the stock. Cover and leave to stand for 5 mins. Stir to break up the couscous, then add to the vegetables in the roasting tin once they are cooked. Season thoroughly and stir in the remaining 1tbsp olive oil, combining well. Serve sprinkled with the freshly chopped parsley.
Top tip: You can also serve this dish cold with a vinaigrette sweetened with honey or, to add a bit of heat, toss the couscous and roasted vegetables in 3-4tbsp chilli oil in place of the olive oil.
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