Roast Vegetables with Couscous
Main Meal
Excerpt
This is a flexible dish to whatever vegetables are in season. It would be great to batch cook and eat for lunches. Recipe kindly provided by Wendy.
1 Hour
Skill Level
Category
Ingredients List
for
Units:
- 1 medium eggplant
- 3-4 medium courgettes (zucchini)
- 3 medium capsicums (red or orange)
- 1 medium onion (red preferably, but brown are fine too)
- 2 cloves garlic
- 1 small sprig fresh basil
- 1 splash balsamic vinegar
- 1 splash extra virgin olive oil
- 1 400g tin chopped tomatoes (keep some juice for dressing, below)
- 2 tbsp tomato juice (from the tin or tomato puree)
- 1 tbsp lime juice cordial
- 0.5 tbsp ground cumin
- 5 tbsp 5 tbsp extra virgin olive oil
- 1 1 Make sure it is an oil free stock cube
Instructions
Instructions
- Chop eggplant into 2.5cm chunks.
- Chop courgette into thick slices, chop capsicums and onions into chunks and chop garlic finely.
- Put all vegetables plus shredded basil leaves into a roasting dish, add tomatoes, slosh on some balsamic vinegar and some vegetable stock and mix.
- Bake at 200° C for about 45 minutes.
- Make the dressing by combining olive oil, lime juice cordial, cumin and tomato juice (from the tin or puree).
- Make up a bowl of couscous by adding 1/2 cup of couscous per person then pour on the equivalent amount of boiling vegetable stock (for flavour) plus a little more water, cover for five minutes, then fluff with fork.
- Pile the veggies on top, then pour over the dressing.
In winter you can use all sorts of different vegetables, such as kumara (sweet potato), pumpkin, etc.
I substitute flaxseed oil for olive oil in all my dressings.
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