Vegetable and couscous salad

Detailed step-by-step description of how to cook the dish "Vegetable and couscous salad". Try it by all means

Recipe «Vegetable and couscous salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 450g kumara , peeled, roughly chopped, 3 Lebanese eggplants, thickly sliced, 8 yellow button squash, halved, 2 zucchini, thickly sliced, 1 large red capsicum, cut into strips , 1 red onion, cut into thin wedges, 2 garlic cloves, finely chopped, 2 tbsp olive oil , 300g can chickpeas, drained, rinsed, 1 1/2 cups couscous, 1 1/2 cups Massel vegetable liquid stock, boiling, 1 tbsp butter, 1/4 cup flat-leaf parsley, finely chopped, lemon wedges, to serve.

Ingredients:

• 450g kumara , peeled, roughly chopped 
• 3 Lebanese eggplants, thickly sliced 
• 8 yellow button squash, halved 
• 2 zucchini, thickly sliced 
• 1 large red capsicum, cut into strips 
• 1 red onion, cut into thin wedges 
• 2 garlic cloves, finely chopped 
• 2 tbsp olive oil 
• 300g can chickpeas, drained, rinsed 
• 1 1/2 cups couscous 
• 1 1/2 cups Massel vegetable liquid stock, boiling 
• 1 tbsp butter 
• 1/4 cup flat-leaf parsley, finely chopped 
• lemon wedges, to serve 

Instructions

1. Preheat oven to 200°C.
2. Place vegetables, onion, garlic, oil, and salt and pepper into a large bowl. Toss well to coat vegetables in oil. Arrange in a large roasting pan. Roast for 15 minutes.
3. Add chickpeas to pan. Turn vegetables. Roast a further 5 minutes or until chickpeas are warm and vegetables are tender. Set aside to cool slightly.
4. Place couscous into a large heatproof bowl. Pour boiling stock over couscous. Cover. Stand for 3 minutes or until stock is absorbed. Add butter. Stir with a fork to separate grains.
5. Add vegetables, chickpeas and parsley to couscous. Season and toss gently to combine. Serve with lemon wedges.