Wednesday, 9 December 2009

Recipe: Honey Roast Veg and Mint Couscous

Ingredients - serves 2

1/2 small red pepper, deseeded and cut into chunks
1/2 small courgette, cut into chunks
1/2 small aubergine, thinly sliced
1 medium red onion, cut into wedges
100g cherry tomatoes left whole or 1 large tomato, cut into wedges
1/2 red chilli, deseeded and chopped, or 1/2 tsp chilli flakes
1/2 tbsp honey
150g couscous
1 chicken stock cube
1/2 tbsp chopped mint

Method -

Preheat the oven to 200c.

Place all the vegetables in a roasting tin, large enough, so the vegetables are in a single layer, drizzle with olive oil.

Season with black pepper, and scatter over the chilli.

Stir well, so that all the vegetables are coated with the oil.

Roast for 15mins.

Drizzle over the honey and stir into the vegetables and cook for a further 10mins, or until tender and beginning to brown around the edges.

Meanwhile, place the couscous in a bowl and pour over 150ml boiling water. with a chicken stock cube dissolved in it.

Cover with a clean tea-towel and set aside for 10mins.

Separate the couscous with a fork and stir in the chopped mint.

Serve topped with the roasted vegetables.

The day I took the photo I didn't have any fresh tomatoes so I put 6 sundried tomatoes in olive oil in instead.

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