Couscous with roasted vegetables and feta.

Roasted Vegetable Couscous

Name: Roasted Vegetable Couscous
Yield: 6 servings
Ingredients: 360 g Couscous; 420 ml Vegetable stock, hot; 10 ml Olive oil; 250 g Zucchini; 200 g Red pepper; 180 g Carrot; 150 g Onion; 20 ml Olive oil; 1 tsp Oregano, dried; 1 tsp Paprika, sweet; ½ tsp Salt; Black pepper, to taste; 180 g Feta; 20 g Parsley; 25 ml Lemon juice; 15 ml Olive oil

Couscous with roasted zucchini, peppers, carrots and onion, finished with feta, parsley and lemon.

Serves 6

Ingredients

Couscous

360 gCouscous
420 mlVegetable stock, hot
10 mlOlive oil

Vegetables

250 gZucchini
200 gRed pepper
180 gCarrot
150 gOnion
20 mlOlive oil
1 tspOregano, dried
1 tspPaprika, sweet
½ tspSalt
Black pepper, to taste

Finish

180 gFeta
20 gParsley
25 mlLemon juice
15 mlOlive oil

Equipment

Oven
Baking tray
Mixing bowl

Method

Preheat the oven to 200°C. Cut the zucchini, red pepper, carrots and onion into pieces. Toss with the vegetable-group olive oil, dried oregano, sweet paprika, salt and black pepper. Spread on a tray and roast for 25–30 minutes.
Pour the hot vegetable stock over the couscous with the couscous-group olive oil. Cover and let hydrate for 5–10 minutes, then fluff.
Combine the couscous and roasted vegetables. Add the feta, parsley, lemon juice and finish-group olive oil.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.