Pearl Couscous with Roasted Vegetables
INGREDIENTS
- 250g pearl (giant) couscous
- 1 courgette, diced
- 1 red pepper, diced
- 1 small aubergine, diced
- 1 red onion, wedged
- 4 tbsp olive oil
- 1 lemon, juice
- Small handful mint and parsley
NUTRITION
Per serving
460
Calories
12g
Protein
74g
Carbs
12g
Fats
METHOD
1
Roast the vegetables
Toss the diced vegetables and onion with three tablespoons of oil, salt and pepper. Roast at 220C for twenty-five minutes.
2
Cook the couscous
Toast the pearl couscous in a dry pan for two minutes, then simmer in 600ml stock for ten minutes until plump.
3
Make the dressing
Whisk the remaining oil, lemon juice and salt in a bowl until emulsified.
4
Combine
Tip the warm couscous and vegetables into a wide bowl. Pour over the dressing and scatter the herbs.
VEG.ARMY TIP
A spoonful of harissa stirred into the dressing transforms the dish into a North African feast.
