Minted Couscous With Roasted Vegetables

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large aubergine, cut into chunky batons
• 1 lb courgette, cut into chunky batons
• 1 large red onion, cut into 8 wedges
• 12 garlic cloves, in their skins
• 10 basil leaves, torn roughly
• 1 sprig chopped fresh parsley
• 4 -6 tablespoons olive oil
• 1 red pepper, grilled, skinned, quartered and de-seeded
• 1 yellow pepper, grilled, skinned, quartered and de-seeded
• 4 field mushrooms, sliced
• 15 -20 black olives, pitted
• 8 ounces couscous
• 1 pint water, boiled
• 1/4 pint olive oil
• 2 lemons, juice and zest of
• 1 yellow pepper, de-seeded and chopped finely
• 4 spring onions, chopped finely
• 4 -6 tablespoons chopped fresh mint
• sea salt
• black pepper

Recipe

• 1 roasted vegetables:.
• 2 put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. sprinkle with half the olive oil and toss well. leave to stand at room temperature for 3 - 4 hours.
• 3 pre-heat the oven to 220c/425f/gas 7.
• 4 spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
• 5 roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
• 6 return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
• 7 minted couscous:.
• 8 put the couscous into a large bowl, and pour the boiling water over it. stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
• 9 add the olive oil, lemon juice and zest, and mix them in thoroughly.
• 10 stir in the chopped pepper, spring onions and mint. season with salt and pepper, and serve with the roasted vegetables.