Roasted Vegetable Couscous
- 1 Red onion, peeled and cut into wedges - roasted vegetables
- 1 Red pepper, deseeded and cut into 1½ cm pieces - roasted vegetables
- 2 Small courgettes, cut into 1½ cm cubes - roasted vegetables
- 1 Butternut squash, peeled, deseeded and cut into 1cm dice - roasted vegetables
- 3 Garlic cloves, peeled and finely chopped - roasted vegetables
- 2 tbsp Thyme leaves - roasted vegetables
- 2 tbsp Olive oil - roasted vegetables
- 1 Pinch of salt and freshly ground black pepper - roasted vegetables
- 350 g (12.3oz) Couscous - couscous
- 0.5 tsp Turmeric - couscous
- 1 tsp Ground cumin - couscous
- 450 ml (15.8fl oz) Hot vegetable stock - couscous
- 3 tbsp Finely chopped mint - couscous
- 3 tbsp Finely chopped flat-leaf parsley - couscous
- 1 tbsp Olive oil - couscous
- 1.5 Unwaxed lemons - Juice and zest of - couscous
- 50 g (1.8oz) Pine nuts, lightly toasted - couscous
- This recipe is vegan
- Produce
- Butternut squash (1)
- Courgettes, Small (2)
- Olive oil - roasted vegetables (2 tbsp)
- Pine nuts (50 g)
- Red onion (1)
- Salt and freshly ground black pepper - roasted vegetables (1 Pinch)
- Thyme (2 tbsp)
- Cooking & Baking
- Garlic cloves (3)
- Red pepper (1)
- Pasta & Grains
- Couscous - couscous (350 g)
- Cumin - couscous, Ground (1 tsp)
- Flat-leaf parsley - couscous (3 tbsp)
- Mint - couscous (3 tbsp)
- Olive oil - couscous (1 tbsp)
- Turmeric - couscous (1/2 tsp)
- Unwaxed lemons - juice and zest of - couscous (1 1/2)
- Vegetable stock - couscous, Hot (450 ml)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published August 15, 2012 (6 months ago).
56 people saved this recipe.
