Cous Cous with Roasted Vegetables

This is by no means an exact recipe, merely a suggestion – see which vegetables look good when you get to the shops. I’m working on the assumption that this is a side dish, and will therefore serve 6 people. It is also a delicious main course for 4.

If you are making this as dinner in its entirety, you might want to spritz the juice of a lemon over the finished dish, and add a handful of chopped parsley to fancy everything up.

Ingredients (serves 4-6)Illustration of a red onion

2 red onions
1 zucchini (courgette)
1 yellow pepper
1 red pepper
½ punnet of cherry tomatoes
Olive oil
Cous cous

  • Pre heat the oven to 350
  • Chop the onion into wedges, cut the zucchini into disks and deseed and chop the pepper into qauters then eights to make fat slices.
  • Toss with 2 tbsp olive oil, a tsp salt and ½ tsp pepper
  • Tip onto a baking tray and cook for 20 minutes
  • Add the cherry tomatoes, give everything a stir and cook for another 5 minutes
  • Pour half a cup of cous cous per person into a bowl
  • Pour over half a cup of boiling stock or water per person on top of it
  • Cherry TomatoesCover the bowl with saran wrap (cling film) or foil or a plate and a dish cloth to try to keep the steam in. Leave for ten minutes.
  • Remove the saran wrap and fork vigorously through the grains to fluff them up and get rid of any lumps.
  • Season with a good pinch of salt and a grinding of black pepper
  • Top with the vegetables

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