Roast vegetable couscous

Cooking Vegetarian Roast vegetable couscous

This roast vegetable couscous is delicious served with barbecued steak.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the capsicum, zucchini and onion on the tray. Drizzle with oil and toss to coat. Bake on top shelf of preheated oven for 20 minutes or until golden brown.
  2. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the capsicum mixture and parsley and stir to combine. Taste and season with salt. Serve immediately.

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1 red capsicum, halved, deseeded, thinly sliced
1 green zucchini, halved crossways, cut lengthways into thin strips
1 brown onion, halved, cut into wedges
1 tbsp olive oil
190g couscous
435ml boiling water
2 tbsp fresh continental parsley leaves
Salt

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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