Couscous with roast vegetables
Free from:
Eggs
Dairy
Serves 4.
Ingredients
- 1 carrot
- 1 sweet red pepper
- Half a butternut squash
- 1 small sweet potato
- 1 courgette
- 1 sprig of rosemary & 1 bay leaf or pinch of mixed herbs
- 150g couscous
- 50g cashews or pine kernels (or a mix of the two!)
- 300ml low salt vegetable stock in hot water
Method
- Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.
- Peel and chop the sweet potato into small pieces. Peel, de-seed and chop the squash into small pieces. Slice the courgette, carrot and red pepper.
- Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a pre-heated oven at 200C / Gas 6 / moderately hot for 15 minutes.
- When the vegetables are cooked stir them into the couscous and add cashews (or pine kernels).
- Serve with a green salad.