Wednesday, 20 April 2011

roasted vegetable and lemon couscous

This is a really tasty light lunch, or would also work well with fish.

Roasted vegetable and lemon couscous (serves 4):

250g couscous
1 yellow pepper
1 red pepper
2 courgettes
1 onion
2 cloves garlic
1 lemon
olive oil
salt and pepper

Preheat oven to 190C. Cut peppers and courgettes into 1 inch pieces and slice the onion. Put into a roasting tray with the crushed garlic and a couple of tablespoons of oil. Season, and roast for 30 minutes. Cook couscous in bowl with boiling water and 1 tablespoon oil. Fluff up couscous with a fork, add the vegetables and combine. Add juice of the lemon and more oil if needed. Season to taste.

1 comment:

  1. This looks good, I saved the recipe and definitely will give it a try!


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