Cauliflower and Mediterranean vegetable couscous
Average rating:
Roasting the cauliflower produces the most delicious flavour, which perfectly sets off the Mediterranean-style vegetables in this colourful couscous dish
-
Cooking time: 30-35 mins
-
Costs: Cheap as chips
Ingredients
To add a bit of heat, toss the couscous and roasted vegetables in 3-4tbsp chilli oil in place of the olive oil.
- ½ cauliflower, cut into 2cm (¾ in) 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
Method
- Preheat the oven to 220°C (425°F, gas mark 7).
- 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.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
