Helen RandellRoast vegetable couscous
October 28th 2009 08:05
The perfect accompaniment for any meal, or a meal in itself, roast vegetable couscous can be made with whatever you have lying around in the fridge.
Peel and cut your vegetables ready for roasting. I like to use sweet potato, red onion, asparagus, capsicum etc. Bake at 180 degrees for about 20 minutes, until vegetables are soft.
Boil one cup of water and sprinkle 1 cup of couscous into the water. Cover and set aside for 5 minutes. Once the couscous has absorbed the water, fluff the grains with a fork. Stir through a little olive oil and some lemon juice.
Toss the roasted vegetables into the couscous. Serve with fresh, chopped parsley, spring onions and a little sweet chilli sauce.
Mmmmmm.
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