Roasted Vegetable Couscous

INGREDIENTS

1 zucchini, 1 cm chunks  

1/2 eggplant, 1 cm chunks

1/2 large red capsicum, seeded and cut into 2cm chunks

2 large well-ripened tomatoes, cut into 2 cm cubes

1 red onion, cut into 8 wedges

1 carrot, peeled and cut into 1cm chunks

1 large garlic cloves, unpeeled with top skin peak removed

1 tablespoons olive oil

freshly ground black pepper and salt

1 cup couscous

1 tablespoons chopped fresh flat-leaf parsley or coriander leaves

PREPARATION METHOD

1.          Preheat the oven to 200°C. Place prepared and diced tomatoes in a large shallow roasting tin in oven as soon as they are ready.

2.         Precook all vegetables but tomatoes on a large flat dish in microwave (covered in paper towel to absorb steam) on high for 5 minutes stirring regularly.

3.        Remove veges that are softened and continue cooking those that are still firm for a fufther 5 minutes.

4.         Arrange all the vegetables and garlic in roasting tin with tomatoes. Drizzle with the olive oil and season well with black pepper.

5.         Roast the vegetables for 35–40 minutes, turning them occasionally, until tender.

6.        Meanwhile, put the couscous in a deep ovenproof dish, pour over 2 cups of boiling water, cover and leave for 5 minutes to allow the grains to soak up the water. Cover tightly with foil and put in the oven with the vegetables for their final 15 minutes, to keep warm.

7. Fluff up the cooked couscous with a fork, stir in herbs and season to taste. Serve the roasted vegetables piled on top of the couscous.