Roasted vegetable and sun-dried tomato couscous

mains
Roasted vegetable and sun-dried tomato couscous

Ingredients

serves 2
  • •1 pepper, chopped
  • •1 courgette, chopped
  • •150g couscous
  • •4 sun dried tomatoes, chopped
  • •1 400g can chickpeas, drained and rinsed
  • •2 tbsp extra virgin olive oil
  • •Juice of half a lemon
  • •½ tsp salt
  • •1 tsp turmeric
  • •¼ tsp ground garlic
  • •½ tsp paprika
  • •¼ cumin
  • •¼ chilli powder
  • •½ tsp oregano

Directions

  1. 1. Preheat the oven to 180°C. Place the pepper and courgette on a baking tray and spray with olive oil. Roast for 15 minutes.
  2. 2. Meanwhile, in a large bowl, add the couscous and 400ml boiling water, pouring until
  3. 3. 5cm above the couscous. Set aside for 10 mins.
  4. 4. Run a fork through the couscous. Add the lemon juice and spices, and mix thoroughly. Add the pepper, courgette, tomatoes and chickpeas, and gently mix. Add a drizzle of olive oil, and mix again. Serve warm or cold.
Baker Beanie Author

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