When you roast vegetables they get sweeter and more tasty. A roasted beetroot is a very different animal to a boiled one! Couscous is great as it's so easy to prepare – no cooking needed and it magically plumps up before your eyes.
Ingredients
Couscous
Stock For each person you’ll need:
4 tablespoons (or 55 grams) of couscous
6 tablespoons (or 100ml) of boiling water with a sprinkling of vegetarian stock granules.
Feta cheese
Herbs such as sage, rosemary, parley, basil, coriander, chives.
All of these are great for roasting:
Courgettes
Onions
Garlic
Beetroot
Carrots
Peppers
Aubergines
Tomatoes
Squash
Roasted vegetables
01Preheat the oven to 250ºC/Gas Mark 9.
02Chop the vegetables into 4cm chunks.
03The harder vegetables will take longer to cook, so put carrots and beetroot and squash in the same roasting tray (they will go in the oven first). The other vegetables can go in a separate tray to go in about 10 minutes later.
04Pour over a little olive oil and with your (clean!) hands mix it up with the vegetables so they go shiny.
05If you like garlic you can crush some and put it with the olive oil. You can also put in finely chopped rosemary or sage at this stage.
06Roast for about 40 minutes until vegetables are wrinkly and going brown.
Couscous
01While the vegetables are cooking prepare the couscous.
Measure (per person) 4 tablespoons (or 55 grams) of couscous and 6 tablespoons (or 100ml) of boiling water with a sprinkling of vegetarian stock granules.
02Measure the couscous into a bowl, pour over water with stock and cover.
03After five minutes fluff with a fork (or add a little more water if couscous is still crunchy and leave a bit longer).
04Finely snip or chop herbs like basil, coriander, chives or tarragon and mix into the couscous.
05Eat the warm vegetables and couscous together and for extra yumminess add some chunks of feta cheese.
