This is perfect on a hot Summer’s day as a light fresh lunch, or as a lovely side for a barbecue.
Ingredients: For 2 as a lunch, or 4 as a side.
- 225 g couscous
- 1 aubergine chopped into inch cubes
- 1 large pepper or 2 small ones roughly chopped
- 3 sliced garlic cloves
- 1 large onion or 2 small ones roughly chopped
- A handful of tomatoes roughly chopped (or 1/2 tin chopped tomatoes)
- Olive oil
For the dressing:
- 1 lemon
- Salt and pepper
- Extra virgin olive oil
- 3-4 tablespoons chopped fresh herbs (any combination of parsley, basil, mint, chives work well)
1. Pre heat oven 200 C.
2. Pour approximately 3 tablespoons olive oil in a large roasting tin. Add in all the chopped vegetables (apart from tinned tomatoes if using instead of fresh). Make sure they are all coated in oil and season with salt and pepper.
3. Roast in the oven 35 – 40 minutes, stirring once or twice in that time. If using tinned tomatoes instead of fresh add them in after 25 minutes have gone by. The vegetables are ready when soft and golden round the edges.
4. In the meantime make the couscous: pour 250 ml boiling water and 3/4 teaspoons salt over the 225 g couscous in a bowl. Cover with a plate and leave to steep for 10 minutes.
5. While the couscous is soaking make the dressing: mix the juice of 1 lemon (approx. 30-40 ml) with an equal amount of extra virgin olive oil, salt and pepper.
6. Fluff up the couscous with a fork once 10 minutes have gone by and add in the dressing. Add in the roasted vegetables too once they are done, mix well and finally add in chopped fresh herbs.
7. This is good either warm or cold, and better even the next day. Great with olives or drained tinned chickpeas mixed through it too.
Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂