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

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

Table of Contents

See more recipes below

Or head back to our Recipe Catalogue

Veggie Fritters

I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal. And now, if you have 25 minutes you have the easiest and tastiest way to eat your veggies: Quick and Crispy Vegetable Fritters.

Read More »