St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Roasted Mediterranean Veg & Couscous

This Roasted Vegetable Couscous is the perfect dish for the transitional season when the markets are still full of fresh beautiful produce.

Recipe Ingredients

● ½ sweet potato, peeled & diced into bite-sized chunks
● ½ red onion, chopped
● ½ courgette, chopped into bite sized chunks
● ½ red pepper, chopped into bite sized chunks
● 50g couscous
● Mediterranean blend

Optional Extras

  • salad,
  • hummus,
  • flat bread

Recipe Instructions

Prepare the vegetables as described and pre-heat oven to 180°C

Put the veg on a baking tray, drizzle with oil and add a pinch of salt & pepper and the spice blend. Mix contents of tray to ensure seasonings are nicely distributed and oil has coated the veg. Place in the oven and roast until soft (25-30 mins) tossing halfway through cooking.

Once your veg is roasted, prepare your couscous. Place the couscous in a bowl and cover with boiling water – enough to cover it, and a little extra but don’t go wild. Cover the bowl with a plate and leave for 5 minutes.

Fluff with a fork and add your roasted veg on top.

Serve topped with optional ingredients as required

Recipe Print-Out


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