Roasted vegetable couscous
Jul 14, 2011 2:00pm- 1 hr cooking
- Serves 6
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Ingredients
Roasted vegetable couscous
- 1 medium_piece (170g) red onion, cut into wedges
- 4 small_piece (360g) zucchini, halved lengthways
- 10 baby carrots, halved lengthways
- 2 tablespoon olive oil
- 1 cup (200g) couscous
- 1 cup (250ml) boiling water
- 450 gram bottled roasted red capsicum, drained, sliced thinly
- 2 tablespoon finely chopped fresh thyme
Method
Roasted vegetable couscous
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1Preheat oven to 220°C. Combine onion, zucchini, carrot and oil in a large, shallow baking dish; season. Roast, uncovered, for about 20 minutes or until vegetables are tender.
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2Combine couscous with the water in a large heatproof bowl, cover. Stand for about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
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3Stir vegetables and remaining ingredients into couscous; season to taste with salt and freshly ground black pepper.
Notes
To save time, you can use any leftover or store-bought roasted vegetables in this recipe.
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