Light Bites
Mediterranean
MediterraneanRoasted Veg Couscous
Fluffy couscous tumbled with roasted vegetables, shown three ways. Basic is a quick storecupboard bowl, Better adds harissa and feta, and Ultimate brings giant couscous, preserved lemon and a herb-laden dressing.
Vegan
Nut-free
Budget version
Roasted frozen veg mix stirred through stock-soaked couscous.
Per serving£1.05
Total cost£2.10
Time33 min
Ingredients for 2
- 150 g couscous
- 1 vegetable stock cube
- 400 g frozen Mediterranean vegetable mix
- 2 tbsp vegetable oil
- 1 tsp dried mixed herbs
- salt and pepper , to taste
Method
- Heat the oven to 200C. Spread the frozen veg on a tray, toss with oil and herbs and roast for 25 minutes.
- Dissolve the stock cube in 200ml boiling water.
- Put the couscous in a bowl, pour over the hot stock, cover and leave 5 minutes.
- Fluff the couscous with a fork.
- Fold the roasted veg through, season and serve.
Equipment
- roasting tray
The three ways, side by side
Budget
Roasted frozen veg mix stirred through stock-soaked couscous.
Better
Fresh peppers and courgette roasted with harissa, finished with feta and mint.
Ultimate
Toasted giant couscous with preserved lemon, roasted squash and a herb dressing.
