Spicy couscous bowl

Spicy couscous bowl

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

Ingredients

Quantity Ingredient
1 small aubergine, (160g)
1 yellow pepper, (160g)
80g mushrooms
1 courgette, (160g)
1 medium onion, (160g)
2 tablespoons extra virgin olive oil
2 tablespoons harissa paste
3 teaspoon cumin seeds
sea salt
freshly ground black pepper
100g couscous
1/2 teaspoon vegetable bouillon powder
4 tablespoons finely chopped coriander
4 tablespoons finely chopped parsley leaves
large handful cherry tomatoes, halved, (80g)
1 unwaxed lemon, finely grated zest and juiced

Method

  1. Preheat the oven to 200°C.
  2. Cut all the vegetables, except the cherry tomatoes, into bite-sized pieces and place in a roasting tray with the oil, harissa, cumin seeds, salt and pepper. Roast for about 40 minutes until cooked, turning halfway through.
  3. Meanwhile, make the couscous by placing in a bowl, mixing in the bouillon powder and covering with 150ml of boiling water. Cover tightly with cling film and leave for five minutes. Once cooked, fluff the couscous with a fork.
  4. Take the vegetables out of the oven and, while still warm, add the herbs and tomatoes.
  5. Mix the vegetables with the couscous – or simply serve the vegetables on top of a bed of couscous – and season with salt and pepper. Add the lemon zest and juice and mix together to serve.
Tags:
Healthy
five a day
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