Minted Couscous with Roasted Vegetables

6 Sept

Ingredients

1 large of aubergine, cut into chunky batons
450 g of courgettes, cut into chunky batons
4 tablespoons of olive oil, plus 150ml / 0.25 pint for the couscous
15 black olives, pitted
2 lemons, zest and juice
12 cloves of garlic, in their skins
10 basil leaves, torn roughly
1 sprig of freshly chopped rosemary
3 peppers, 1 finely chopped for the couscous, the remaining 2 grilled, skinned, quartered and de-seeded
4 tablespoons of freshly chopped mint, for the couscous
225 g of couscous
1 large of red onion, cut into 8 wedges
4 field mushrooms, sliced

Calories~625 kcal

Protein~11 g

Carbs~52 g

Fat~43 g

Fiber~9 g

Sugar~10 g

Calories~3,750 kcal

Protein~65 g

Carbs~310 g

Fat~255 g

Fiber~55 g

Sugar~60 g

Method

Step 1
Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary.
Step 2
Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3-4 hours.
Step 3
Pre-heat the oven to 220 C / 425 F / gas mark 7. Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
Step 4
Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
Step 5
Return to the oven and roast for a further 10-15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
Step 6
Put the couscous into a large bowl and pour 600ml boiling water over it. Stir for a couple of minutes and leave it until the water has absorbed and the couscous is tender, about 6-7 minutes.
Step 7
Add the olive oil, lemon juice and zest, and mix them in thoroughly.
Step 8
Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

Spiced Baby Potatoes with Yoghurt and Chutneys