This recipe is extremely versatile. Once the base recipe is mastered, it can be adapted by altering the herbs and spices and served with a protein of your choice.
Ingredients:
- 150g Couscous
- Vegetable Stock Cube
- 2 x Courgettes
- 2 x Peppers
- 2 x Red Onion
- 2 x Garlic Cloves
- Pinch of coarse sea salt
- Good grind of black pepper
- Tbsp rapeseed or olive oil
- Tsp of oregano*
- Tsp of thyme*
Method
- Preheat the oven to 200C/Gas Mark 4
- Chop all the veg in to approx 1cm chunks
- Put the chopped veg into a roasting tin
- Peel the garlic and crush with the back of the knife to create chunks and add to the roasting tin
- Add the oil, salt and pepper and give the veg a good mix with your hands (add in any herbs or spices you are using at this point)
- Put the roasting tin in the oven for 30 minutes
- After 30 minutes, take out of the oven and give the veg a shake to mix it up
- Put back in the oven for 15 minutes
- In a large, heatproof bowl, prepare the couscous according to the packet instructions, crumbling in half a vegetable stock cube into the dry couscous before adding the water
- Remove the veg from the oven and add into the the couscous a bit at a time, stirring in between to get it mixed in
- Serve hot or cold with the protein of your choice
I like this served up with pan-fried or griddled halloumi. Other options include salmon, chicken or even a burger. It also works with a little pan-fried chorizon and a sprinkling of feta.
* other herb / spice options could be paprika, thyme and cumin seeds which works well with the feta and chorizo; cumin, coriander and chilli which goes well with tandoori salmon or chicken
Blast That Baby Blubber 