Lemon and herb roasted vegetable couscous

Lemon and herb roasted vegetable couscous

Ingredients

serves 3
  • •150g couscous
  • •1 400g can chickpeas, drained and rinsed
  • •~300ml vegetable stock
  • •2 tbsp extra virgin olive oil
  • •Juice of ½ lemon
  • •Zest of ½ lemon (optional)
  • •½ tsp turmeric
  • •¼ tsp garlic powder
  • •¼ tsp cumin (optional)
  • •¼ tsp chilli flakes (optional)
  • •1 tsp dried mixed herbs, such as oregano, basil and parsley
  • •2 tbsp pine nuts, toasted (optional)
  • •Ground black pepper, to taste

  • Any 2 veggies:

  • •1 pepper, chopped
  • •1 courgette, chopped
  • •¼ broccoli, chopped
  • •¼ cauliflower, chopped
  • •¼ butternut squash, cubed
  • •½ aubergine, chopped

  • Any additional veggie:

  • •6 sun-dried tomatoes, chopped
  • •15 olives, chopped
  • •80g peas, cooked

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Add the veggies and brush with 1 tbsp olive oil. Add the chickpeas and mix together. Roast for 15–25 minutes, until softened and lightly browned.
  2. 2. In a large bowl, add the couscous and cover with vegetable stock until the water is 0.5cm above the couscous. Set aside for 10 minutes.
  3. 3. Run a fork through the couscous. Add the lemon juice, lemon zest, spices and herbs and mix well. Add the veggies, chickpeas and pine nuts and gently mix. Add a drizzle of olive oil and mix again. Serve topped with ground black pepper.
Baker Beanie Author

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