Couscous with red roasted vegetables

Couscous with red roasted vegetables

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

Absolutely delicious and nutritious as a salad, great if you’re a vegetarian and perfect as a packed lunch. The sweetness of the tomatoes and red peppers makes this a true sensation.

Ingredients

Quantity Ingredient
1 red pepper, deseeded and sliced
2 tomatoes, halved and quartered
1/2 red chilli, deseeded and chopped finely
2 garlic cloves, peeled and crushed
2 teaspoons olive oil
1/2 teaspoon sugar
50g couscous
60ml water, boiling

Method

  1. Preheat the oven to 200°C. Place the red pepper, tomatoes, chilli and garlic in a roasting tray, drizzle with the olive oil and sprinkle with the sugar. This really enhances the sweetness in the tomatoes and peppers.
  2. Roast in the oven for 15–20 minutes, until the tomatoes and peppers are bursting with juices.
  3. Meanwhile cook the couscous by pouring over the boiling water, leaving it for 5 minutes and then fluffing it up.
  4. Add the juicy roasted veg to the couscous and either serve now or tip into a packed lunch box for later.

Optional extras:

  • There is so much you can do with this, and is one of my all-time favourite dishes. You could add all sorts of vegetables to the dish and roast them; red onions would work especially well quartered and roasted with the tomatoes and pepper. You could also crumble over some feta cheese, or mozzarella slices, although they can be slightly pricey. You could whip up some pesto, if you have some parsley or basil lying around.

Serving suggestions:

  • A drizzle of balsamic vinegar works wonders with the flavours in this dish. Then tip it all into an airtight container for a perfectly portable packed lunch.

Leftovers:

  • If you have leftovers and want to keep them for another day, I’d recommend storing both items in separate airtight containers in the fridge. If they are together the couscous will become really soggy and turn into a big mush. To reheat the veg, place them in an ovenproof dish and pop into the oven at 110°C for 10 minutes.
Tags:
student cooking
easy
healthy
budget
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