Friday, 24 April 2015

Roasted veg couscous salad (DF, V+)

Couscous with oven roasted veg

You will need:
1 cup couscous
2 + 2 tbsp olive oil
2 medium courgettes
2 medium red onions
1 yellow pepper
1 red pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp ground cumin
freshly ground black pepper

1. Put the couscous in a glass bowl. Boil 2 cups of water and pour on the couscous. Cover with a lid and let it stand for 12 to 15 mins.
2. While the couscous is resting prepare your veg: slice the courgettes, red onions and peppers. Put them in a big mixing bowl.

3. Mix 2 tbsp olive oil with the dried herbs (oregano, basil, thyme) and pour on the veg. Mix well.
4. Line a baking tray with baking paper. Arrange the veg in a single layer and roast in the preheated oven at 200 C for 20 to 25 mins.
5. Fluff up the couscous with a fork. Season with ground cumin and freshly ground black pepper. Drizzle with olive oil and gently fold in the veg. Enjoy!

Allergy: Gluten. No dairy. No egg. No nut.

Tips: I like this salad warm, but can be served cold. It can be a main dish or a side salad.

You may also like:
Couscous with grilled vegetables
Couscous stuffed pepper halves

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