Roasted Vegetables And Couscous

Can be made 1 day ahead. Combine the couscous and the roasted vegetables together in a large bowl.

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Place carrots pumpkin and capsicum on a roasting tray lined with baking paper and season with half the spicy oil.

Roasted vegetables and couscous. Preheat the oven to 450F. Preheat oven at 425 F 220 C. Gently mix roasted garlic and vegetables 14 cup oil olives lemon juice capers and basil into couscous.

Place couscous and raisins in a large mixing bowl pour hot chicken broth over couscous and stir cover bowl with plastic wrap and let rest for 5 minutes. Place the vegetables in a greased. Add 2 tablespoons of olive oil 1 tablespoon of herbs and toss to coat well.

Add the herbs olive oil lemon juice and zest and mix well. Roast them in the oven for 20. Place on a large plate or in a large bowl perfect for sharing and sprinkle over the toasted pine nuts.

Meanwhile add all the sliced vegetables except the tomatoes to a bowl. Place in the oven and roast for 20-25 minutes tossing them halfway. Spread the vegetables on a foil lined baking sheet and roast for 20 minutes or until the vegetables.

Drizzle with 14 cup of the dressing and toss well to coat. Heat oven to 200C180C fangas 6 and put the kettle on. Mix the carrots onions and pepper with 2 tablespoons of olive oil.

Taste and season with salt and pepper again if needed. Drizzle the olive oil over the chopped vegetables toss to coat then season with a couple pinches of salt and pepper. Spread on a pan in one layer and sprinkle with a pinch of kosher salt.

Season with salt and pepper. Put in a preheated oven at 190C375FGas 5 for 35 minutes. Combine onion capsicum pumpkin and fennel in a large bowl.

Put the vegetables in a baking tray and add the oil and stir. Drizzle some olive oil sprinkle salt and black pepper. In the meantime prepare the couscous.

Add the couscous to a pan of boiling water and simmer for 8-10. In a large bowl add the chopped vegetables and herbs. While the vegetables are roasting begin the couscous.

Place vegetables in a single layer on a large baking tray. Place in top half of oven and roast for 30 minutes. Add roasted vegetables chick peas.

3 Place remaining spicy oil in a non-stick pan with chopped onion and cook while stirring for 3 minutes before adding pearl couscous. Roast vegetables in a hot oven at 180C until carrots are soft about 30 minutes. Put the red peppers and courgettes in a roasting tray with the garlic olive oil sugar and some seasoning.

Roast the vegetables for about 45 minutes stirring every 15 minutes or so.

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