Recipes
Roasted vegetable couscous
Pop any leftovers into lunchboxes to enjoy as a salad at work or school the next day.
Pop any leftovers into lunchboxes to enjoy as a salad at work or school the next day.
Cook: 45 Mins
Serves: 4
Price: £1.76 per serving
Nutritional Information
Each 415g serving contains
Energy
1917kj
458kcal
1917kj
458kcal
23%
Fat
27g
27g
High
39%
39%
Saturates
8.1g
8.1g
Med
40%
40%
Sugars
9.9g
9.9g
Med
11%
11%
Salt
0.3g
0.3g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
462kj/110kcal
Typical energy values per 100g:
462kj/110kcal
Ingredients
1 aubergine, topped, tailed and cut into 1.5cm pieces
2 courgettes, halved lengthways and cut into 1.5cm pieces
3 tbsp mild olive oil
2 red peppers, de-seeded, cut into 6 pieces
1 red onion, chopped
1 level tsp dried oregano
200g couscous
1/2 small unwaxed lemon, finely grated zest of
2 tbsp flat-leaf parsley, chopped
50g pistachio nuts, shelled weight
100g Wensleydale cheese (or Lancashire cheese), crumbled
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Place the aubergine and courgettes in a bowl with 2 tbsp of the oil, then toss so that all the pieces are coated. Spread out in a large roasting tin along with the peppers, skin-side up. Roast in the oven for 25-30 minutes.
2
While the vegetables are cooking, heat the rest of the oil in a pan and gently fry the onion until soft. Remove from the heat, add the oregano, couscous and lemon zest, then give it a stir.
3
Pour in 250ml boiling water and heat gently until simmering. Cover with a lid and remove from the heat. Set aside for 5 minutes.
4
When the vegetables are cooked, skin the peppers and cut into bite-sized pieces.
5
Fluff up the couscous with a fork, then add the roasted vegetables. Re-heat gently in a pan for 3-4 minutes.
6
Stir in the flat-leaf parsley and pistachios. Put in large bowls and sprinkle over some crumbled cheese, to serve.