Notes:
none
Servings: 4
Ingredients:
2 red onions
1 large red pepper
1 small butternut squash
2 tbsp olive oil
2 cloves garlic, chopped
1 tsp sweet paprika
Sea salt
Freshly ground black pepper
200g cherry or baby plum tomatoes
100g green beans, trimmed
2 sprigs fresh thyme
240g tin chickpeas, drained
2 tablespoons olive oil
200g couscous
Juice and finely grated zest of 1 lemon
Directions:
Preheat the oven to 200°C (400°F). Peel the onions and cut them into wedges. Core and deseed the red pepper and cut it into strips lengthways. Wash the butternut squash and cut it into wedges. Pour the olive oil into a large bowl and add the garlic and paprika. Season well with salt and pepper and mix.
Place the prepared vegetables in the bowl along with the tomatoes and green beans. Stir until they are well coated with the flavoured oil.
Put the vegetables in the prepared roasting tray with the sprigs of thyme. Cook in the oven for 20 minutes, moving them around at intervals (using a large metal spoon) to ensure even roasting. Reduce the heat to 180°C (350°F) and roast for a further 20 minutes.
Place the couscous in a large bowl and add 275ml of hot water, stir well, cover and leave it to swell for 5-10 minutes. Meanwhile, put the chickpeas in a saucepan of boiling water and allow them to boil for 2 minutes. Drain the chickpeas, add them to the couscous and mix well to separate the grains and fluff up the couscous. Add the roasted vegetables.
Put 4 tablespoons of hot water into the roasting tray and mix well to pick up all of the vegetable juices. Spoon this mixture over the vegetables and couscous. Add the lemon juice and zest and fold everything together. Spoon individual portions into airtight containers and store in the fridge until needed.
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Tags: Main Dish
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