Giant Couscous with a Medley of Roasted Sweet Pointed Peppers and Mediterranean Vegetables
Posted on April 29, 2013 by The Gourmet Vegan - No Comments
Giant Couscous with a Medley of Roasted Sweet Pointed Peppers and Mediterranean Vegetables
This has to be one of the easiest recipes to prepare that results in one of the most amazing dishes. The flavours of the roasted vegetables and sweet peppers are incredible and combined with the textures of the giant couscous they are a match made in heaven. Perfect on its own or as a side dish. Extremely versatile and extremely delicious.
 60 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
100 g ( 4 oz ) uncooked giant couscous, cooked to pack instructions
For the roasted vegetables
2 large red pointed sweet peppers, chopped and seeds removed
6 small cocktail vine tomatoes
1 medium red onion, chopped
3 heaped teaspoons capers
2 sun dried tomatoes ( the type preserved in oil ), chopped
5 teaspoons oil from the jar sun dried tomatoes
12 green olives
5 heaped teaspoons sweetcorn
4 medium pickled onions, chopped
2 tablespoons virgin olive oil
METHOD
1 Preheat the oven to 180 degrees Celsius. ( 350 F ) Gas Mark 4
2 Place all of the roasted vegetable ingredients, including the oil, into a large bowl. Mix well so that all of the ingredients are well coated in the oil and place on a large baking sheet.
3 Roast for 30 minutes, give the vegetables a stir around, and then roast for a further 30 minutes. 1 hour in total.
4 Remove from the oven and mix together in a large bowl with the couscous.
5 Can be served hot or cold.
RECIPE NOTES
Remember to give the vegetables a stir half way through cooking so that they cook evenly and do not burn.
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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