Minted Couscous With Roasted Vegetables Recipe

Name: Minted Couscous With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted vegetables; 1 large aubergine, cut into chunky batons; 1 lb courgette, cut into chunky batons; 1 large red onion, cut into 8 wedges; 12 garlic cloves, in their skins; 10 basil leaves, torn roughly; 1 sprig chopped fresh parsley; 4 -6 tablespoons olive oil; 1 red pepper, grilled, skinned, quartered and de-seeded; 1 yellow pepper, grilled, skinned, quartered and de-seeded; 4 field mushrooms, sliced; 15 -20 black olives, pitted; Minted Couscous; 8 ounces couscous; 1 pint water, boiled; 1/4 pint olive oil; 2 lemons, juice and zest of; 1 yellow pepper, de-seeded and chopped finely; 4 spring onions, chopped finely; 4 -6 tablespoons chopped of fresh mint; sea salt; black pepper

Servings: persons

Roasted vegetables
1 large aubergine, cut into chunky batons
1 lb courgette, cut into chunky batons
1 large red onion, cut into 8 wedges
12 garlic cloves, in their skins
10 basil leaves, torn roughly
1 sprig chopped fresh parsley
4 -6 tablespoons olive oil
1 red pepper, grilled, skinned, quartered and de-seeded
1 yellow pepper, grilled, skinned, quartered and de-seeded
4 field mushrooms, sliced
15 -20 black olives, pitted
Minted Couscous
8 ounces couscous
1 pint water, boiled
1/4 pint olive oil
2 lemons, juice and zest of
1 yellow pepper, de-seeded and chopped finely
4 spring onions, chopped finely
4 -6 tablespoons chopped of fresh mint
sea salt
black pepper

1
Roasted vegetables:
2
Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
3
Pre-heat the oven to 220c/425F/gas 7.
4
Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
5
Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
6
Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
7
Minted Couscous:
8
Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
9
Add the olive oil, lemon juice and zest, and mix them in thoroughly.
10
Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

1772

kcal

Calories

134

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Roasted vegetables, 1 large aubergine, cut into chunky batons, 1 lb courgette, cut into chunky batons, 1 large red onion, cut into 8 wedges, and more.

Yes, Minted Couscous With Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minted Couscous With Roasted Vegetables

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