Couscous with Roasted Vegetable
Ingredients:
3 red peppers, cut into chunks1 fennel bulb, cut in half and thickly sliced
2 red onions
2 courgettes, cut into chunks
A dash of Donegal Rapeseed Oil, for roasting
A dash of balsamic vinegar, for roasting
3 cups of couscous
1 pinch dried oregano
1 bunch of flat leaf parsley, chopped
1/2 bunch of mint, chopped
1 tbsp cinnamon
4 tbsp lemon juice
1/2 cup of Donegal Rapeseed Oil, for the couscous
2 tbsp flaked almonds, toasted
Salt and pepper, for seasoning
Instructions
- Preheat the oven to 200 degrees celsius.
- Using 2 roasting trays, spread the peppers and red onion on one, the courgette and fennel on the other.
- Sprinkle both with a little oil and a dash of balsamic vinegar.
- Season with salt and pepper and then roast in the oven for around 20 minutes.
- Allow to cool.
- Whilst the vegetables are cooling, soak the couscous in 4 cups of boiled water for around 5 minutes, covering the pan or bowl with a tea towel.
- Fluff with a fork and allow to cool.
- If you are using the gluten free, quinoa version, cook accoring to the packet instructions.
- For the salad, season the couscous with cinnamon, lemon juice, oil, herbs, salt and pepper and flaked almonds.
- Fold in the roasted vegetables and serve either warm as a side or cold as a salad.