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Couscous with roasted mediterranean vegetables

Richard Bewley
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side
Cuisine Middle Eastern
Servings 8

Ingredients
  

  • 1 x medium aubergine diced
  • 1 x medium courgette quartered horizontally, then sliced into wedges.
  • 2 x medium red onions thinly sliced into vertical wedges
  • 1 large red bell pepper sliced
  • 2 x garlic cloves crushed
  • 2 x tbsp olive oil
  • 2 x tsp balsamic vinegar
  • 1 x red chilli finely sliced
  • 1/2 tsp chilli flakes optional, if you like it a little hotter
  • 1/2 tbsp herbes de Provence
  • sea salt and freshly ground black pepper

Instructions
 

  • First of all, you’ll need to make couscous following this recipe
  • Preheat the oven to 200-220C, and line 2 x oven trays with tin foil lightly greased with olive oil
  • Take a large bowl (you will need this) and combine all the vegetables together. Using salad spoons or large serving spoons, gently mix together.
  • Add the olive oil, herbs, salt, crushed garlic, pepper, chilli and mix again, ensuring that everything is evenly coated.
  • Drizzle over the balsamic vinegar and season well.
  • Take out the hot oven trays, and divide the vegetables evenly between the two. The reason for 2 x trays is that I find that the vegetables roast much better when evenly spread out, otherwise the tend to get a little soggy.
  • Roast for about 20 mins, the remove from oven, and turn the vegetables over. Return to the oven for another 15-20 mins until cooked. Do keep an eye on them though and check towards the end. I like my vegetables (unlike to steak) to be crispy and caramelised – it is your choice entirely.
  • Once cooked to your liking, remove from oven and mix into the couscous you made earlier. Once evenly mixed, you can add some fresh lemon juice, drizzle a little more olive oil and scatter some fresh parsley.

Notes

So that the contents of both oven trays are evenly cooked, I tend to rotate the trays half way. The top of an oven is always hotter!