Roast vegetables with savoury couscous

Recipe from: 4/17/2003 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • ROAST VEGETABLES
  • 6
    baby marrows, sliced
  • 1
    red pepper, cut into strips
  • 1
    yellow pepper, cut into strips
  • 125
    g
    fresh young asparagus
  • 6
    brown mushrooms, sliced
  • few cherry tomatoes
  • olive oil
  • bunch spring onions
  • COUSCOUS
  • 250
    ml
    couscous
  • 250
    ml
    boiling water
  • 30
    ml
    olive oil
  • 3
    sun-dried tomatoes, chopped
  • 80
    ml
    readymade vinaigrette
  • 15
    ml
    (or more) readymade pesto
 

Method

 
Preheat the oven to 200 °C.
Place all the vegetables, except the spring onions, in a single layer in an ovenproof dish.
Drizzle with olive oil and roast until just tender but still firm to the bite.
Slice the spring onions diagonally into long pieces, heat a little oil in a pan and fry the spring onions until crisp.
Set aside.
Prepare the couscous with boiling water according to the packet instructions.
Stir in the olive oil, sun-dried tomatoes, vinaigrette and pesto.
Add the roast vegetables and mix lightly.
Scatter the spring onions on top and serve.
 

Read more on: roast
 

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