April 20, 2011
roasted vegetable and lemon couscous
This is a really tasty light lunch, or would also work well with fish.
Roasted vegetable and lemon couscous (serves 4):
1 yellow pepper
1 red pepper
2 cloves garlic
salt and pepper
Preheat oven to 190C. Cut peppers and courgettes into 1 inch pieces and slice the onion. Put into a roasting tray with the crushed garlic and a couple of tablespoons of oil. Season, and roast for 30 minutes. Cook couscous in bowl with boiling water and 1 tablespoon oil. Fluff up couscous with a fork, add the vegetables and combine. Add juice of the lemon and more oil if needed. Season to taste.