Roasted Veg and Couscous
Over a year ago
3,399 views
Ingredients
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Chop up the red onions, courgette, pepper. Place all in a roasting dish and add a few tablespoon of olive oil. Mix the oil around to make sure it's coating most of the veg. Put in the oven on 200 degrees C for 10 minutes after which turn it down to 120 degrees and cook for a further hour. Meanwhile, put your couscous in a bowl and add boiling chicken stock (I just use a cube). Stir well, cover and leave to stand for 5 mins. When the roast veg are ready, add the couscous to the roasting dish and mix in. A perfect accompaniment to a summer snack lunch or hot meat dish alike.
Similar Recipes
View all similar
Comments (0)