Spicy couscous and vegetables

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 small courgette, halved and cut into slices
2 small red peppers, large dice
1 small aubergine, quartered and sliced
Olive oil, to taste
Salt and freshly ground black pepper
340g couscous
450ml vegetable stock
1/2 tsp sea salt
1/2 tsp ground roasted cumin seeds
1/2 tsp ground ginger
1/2 tsp paprika
60ml orange juice
1 tbsp roughly chopped parsley
2 tbsps roughly chopped coriander
30ml olive oil
1/2 lemon, grated zest and juice
1) Preheat oven to 190 degrees C, gas mark 5.

2) Place cut vegetables on a baking tray and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes.

3) Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or cling film and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice.

4) Fluff the couscous with a fork and toss with roasted vegetables.

5) Serve immediately.

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