Roasted Mediterranean Vegetable Couscous
From wlr's book Build-Your-Own Delish Diet Plan
- Recipe makes: 1 serving
- Prep time:
- Cook time: 30 mins
- Calories: 411
- 1 courgette
- ½ aubergine
- ½ red pepper
- ½ red chilli pepper
- 1 clove garlic
- 1 tsp vegetable stock granules
- 50g couscous, dry weight
- 1 tsp dried oregano
- 1 tbsp extra virgin olive oil
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Preheat oven to 190°C / Gas Mark 5 / 375°F
- Chop the courgette, aubergine and pepper into small cubes.
- Finely slice the chilli.
- Toss the chopped vegetables in oil, arrange on a roasting tray, crush over the garlic and roast for 30 mins.
- Five minutes before the vegetables are cooked, make up the stock with 75ml boiling water.
- Pour the stock over the couscous, cover and leave to stand for 5 mins.
- Chop the oregano.
- Fluff up the couscous with a fork, add the roasted veg and oregano.
- Mix and serve in a warm bowl.
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