Roasted Vegetable Couscous
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Ingredients

Directions

This Mediterranean dish is perfect for those health kicks! Being mostly vegetables this dish is very nutritious. The couscous really absorbs the flavours of the garlic and paprika making it a wonderful explosion of colours and flavours. This gorgeous dish can be used as a main meal or eaten as a side with a variety of dishes so get creative! Enjoy!

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Steps

1

Preperation

Deseeded the bell peppers and cut into bite size pieces. Finely chop the onions then peel and slice the carrot thinly. Next thickly dice the courgettes and cut the butternut squash into bite sized chunks. After this crush the garlic cloves.

2

Cooking the Vegatables

Place all the above ingredients except the couscous in a large casserole dish. Cover, place on the glass turntable and cook on HIGH MICROWAVE for 5-7 mins. Drain and cool slightly.

3

2. Pre-heat the empty oven on 'Convection 220ºC'.

4

Put the olive oil and the vegetables onto the enamel shelf and season with salt, pepper and paprika. Place in the pre-heated oven on the lower shelf level and cook for 25-30 mins shaking occasionally until golden brown and soft, Stir through the honey and cook for a further 5 mins.

5

Cooking the Couscous

Pour 450 mls of boiling water over the couscous. Allow to stand for 10 min. Cover and cook on MEDIUM MICROWAVE for 5 mins or until warm.

6

Presentation

Separate the grains with a fork and stir in the vegetables.

Enjoy

Roasted Vegetable Couscous

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Ingredients

2 Bell Pepper Deseeded and cut into bite size pieces
100g Button Mushrooms
1 Onion Finely Chopped
1 large Courgette Thickly Diced
1 medium Carrot Peeled and Sliced thinly
1/2 Butternut Squash Cut into bite size chunks
2 Garlic Cloves Crushed
1 tsp Paprika
Salt and Pepper
3 tsp Honey
300 mls Vegetable Stock
350g Couscous

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