Roasted Vegetable Couscous

By lakecar

Ingredients

• 1 zucchini, cut in half then sliced
• 4 large ripe tomatoes, chunked
• 2 red onions, sliced thin
• 2 carrots, peeled and cut into chunks
• 4 large garlic cloves
• 2 tbsp olive oil (may use more)
• 1 box couscous
• 2 tbsp butter or olive oil
• 2 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• chilli sauce (optional)

Preparation

Step 1

Prep:20min › Cook:50min › Ready in:1hr10min

1.Preheat the oven to 400. Arrange all the vegetables in a large shallow roasting pan, leaving the garlic cloves whole but peeled. Drizzle over the olive oil and season well with salt & pepper.

2.Roast the vegetables for 45–50 minutes, turning them occasionally, until tender.

3.Meanwhile, put cook couscous according to directions on box. When done, cover tightly with foil and put in the oven with the vegetables for their final 15 minutes, to keep warm.

4.Fluff up the cooked couscous with a fork, stir in the butter (or olive oil) and herbs and season to taste. Fold the roasted vegetables into the couscous.

Sprinkle with chilli sauce, if using.


To serve

Harissa is a fiery North African sauce made from a mix of red chillies, garlic, coriander, cumin, caraway, mint and olive oil. You'll find it in larger supermarkets or you can use any chilli sauce or spicy tomato sauce.
A creamy yoghurt raita, pepped up with diced green chillies and cooling cucumber would also make a good accompaniment.