Roasted Vegetables Couscous

Heat oven to 200C180C fangas 6 and put the kettle on. Spread vegetables evenly in sheet pan and roast for 10 to.

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Put in a preheated oven at 190C375FGas 5 for 35 minutes.

Roasted vegetables couscous. For the lemon couscous place the couscous in a bowl with the lemon juice and olive oil. Prepare couscous according to package directions. Once the water has come to a boil remove the pot from the heat and let it stand 5 minutes.

Add the next five ingredients. In a large bowl add the chopped vegetables and herbs. Place the vegetables in a greased.

Place couscous and raisins in a large mixing bowl pour hot chicken broth over couscous and stir cover bowl with plastic wrap and let rest. Roast them in the oven for 20 mins then add the tomatoes and sliced chilli. Put the vegetables in a baking tray and add the oil and stir.

Place carrots pumpkin and capsicum on a roasting tray lined with baking paper and season with half the spicy oil. Combine bell peppers zucchini and yellow squash. Bring chicken broth 12 tsp salt and turmeric to a boil.

3 Place remaining spicy oil in a non-stick pan with chopped onion and cook while stirring for 3 minutes before adding pearl couscous. Serve the roasted vegetables on a bed of the lemon couscous with the hummus sauce on the side. Pour over 2 cups boiling water mix well and cover with plastic wrap for 5-10 minutes.

Directions In a large skillet saute the carrots celery onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add roasted vegetables chick peas almonds cilantro mint and lemon mixture to couscous and toss to evenly coat while seasoning with a little more salt to taste as desired. In a small bowl whisk together the salt pepper garlic seasoning oil and balsamic vinegar and toss with vegetables.

While the vegetables are grilling bring water salt 1 tablespoon olive oil and couscous to boil in a large pot. Put the red peppers and courgettes in a roasting tray with the garlic olive oil sugar and some seasoning. Roast vegetables in a hot oven at 180C until carrots are soft about 30 minutes.

Add the couscous to a pan of boiling water and simmer for 8-10 minutes and then drain. Let couscous cool to room temperature. Drizzle some olive oil sprinkle salt and black pepper.

Place couscous and raisins in a large mixing bowl pour hot chicken broth over couscous and stir cover bowl with plastic wrap and let rest for 5 minutes. In a large bowl add the couscous and vegetables. Fluff with a fork when done.

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