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):

250g couscous
1 yellow pepper
1 red pepper
2 courgettes
1 onion
2 cloves garlic
1 lemon
olive oil
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.

2 comments:

  1. Thank you for this recipe. I fix the traditional tabouli salad and love it. I can't wait to try this one with peppers. I must admit though, I don't know what courgettes are.
    I am following you from the "Blog Hunt" thread on etsy. Can't wait to read more from you.

    ReplyDelete
  2. Hi Debbie,

    You might call them zucchini perhaps?

    Thanks for your lovely comments!

    Charmaine x

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