Name: Roast vegetables with savoury couscous
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6.00 courgettes sliced; 1.00 red pepper sliced; 1.00 yellow pepper cut into strips; 125.00 g asparagus young; 6.00 brown mushrooms sliced; 0.00 cherry tomatoes; 0.00 fresh chillies 573; 0.00 spring onions a bunch; 250.00 ml couscous; 250.00 ml water boiled; 30.00 ml fresh chillies 573; 3.00 sun-dried tomatoes chopped; 80.00 ml vinaigrette dressing ready-made; 15.00 ml pesto

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Ingredients (14)

ROAST VEGETABLES

6.00	courgettes — sliced
1.00	red pepper — sliced
1.00	yellow pepper — cut into strips
125.00 g	asparagus — young
6.00	brown mushrooms — sliced
0.00	cherry tomatoes
0.00	fresh chillies — 573
0.00	spring onions — a bunch

COUSCOUS

250.00 ml	couscous
250.00 ml	water — boiled
30.00 ml	fresh chillies — 573
3.00	sun-dried tomatoes — chopped
80.00 ml	vinaigrette dressing — ready-made
15.00 ml	pesto

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Method:

Preheat the oven to 200 &degC.
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.