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)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
- Cover 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