Roast Veg With Limey Couscous

More from this source
BBC Good Food
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 2 servings

olive oil

1 red or orange pepper, cut into large chunks

few spring onions, finely chopped

fresh lime juice, to taste

1 red onion, cut into large chunks

maldon salt and freshly ground black pepper

1 small courgette, thickly sliced

garlic, finely chopped, to taste

couscous - as much as you think you'd like to eat with the veg (I use approx 4 tbsp of dry couscous per person)

marigold vegetable stock powder

NOTE: all the above quantities are approximate, and will depend upon how hungry you are! I sometimes add some small waxy potatoes cut into small cubes as well - but cut them smaller than the sweet potato as they take longer to cook.

For the couscous

1 pack of goats cheese, crumbled or cubed - either the soft kind in a log or the type that comes in large discs with rind - whichever you prefer

2 large vine tomatoes, cut into quarters

1 large sweet potato, peeled and cubed

fresh coriander, finely chopped

Approx 10 asparagus spears, if in season

You might also like

Roasted Summer Vegetables
Bakers Royale
Mustard Roasted New Potatoes
Joy The Baker
Roasted Red Pepper And Tomato Soup
Cookie and Kate
Savory Muffins With Spinach, Roasted Peppers An...
Pamela Salzman
Roasted Butternut Penne With Pistachio Pesto
Sprouted Kitchen
Roasted Tomato Soup
Sprouted Kitchen
Roasted Eggplant With Miso Lime Dressing
The Year In Food
Roasted Butternut Pumpkin Soup
Veggie Num Num
Roasted Asparagus With Crispy Prosciutto And Po...
Framed Cooks
Balsamic Roasted Roots + Spinach Sauce
Sprouted Kitchen