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Roast vegetables with couscous
Roast vegetables with couscous
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Roasted veggie couscous, ideal for Sunday roast!
Ingredients:
  • 1 large red capsicum, quartered, deseeded
  • 1kg butternut pumpkin, peeled
  • 1 large red onion, peeled, root intact
  • 6 yellow squash, quartered
  • 3 Roma tomatoes, quartered lengthways
  • 255.00 gm vegetable liquid stock
  • 250.00 ml couscous
  • 1 lemon, rind finely grated, juiced
  • 18.20 gm extra virgin olive oil
  • 400g can chickpeas, drained, rinsed
  • 125.00 ml flat-leaf parsley leaves, chopped
Instructions:
  • Preheat the oven to 200C. Cut the capsicum and pumpkin into 4cm pieces, and the onion into 8 wedges. Transfer all the vegetables to a large roasting dish along with the squash and tomatoes.
  • Drizzle vegetables with oil, season with salt and pepper, and toss to coat evenly. Roast for 45 minutes or until tender, turning once during cooking.
  • In a saucepan, bring stock to a boil, then add couscous and stir. Remove from heat, cover, and let it sit for 5 minutes. Transfer the couscous to a large bowl and mix in lemon rind, juice, and oil using a fork. Add chickpeas, parsley, salt, and pepper and combine thoroughly. Serve with roast vegetables.

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