Minted Couscous With Roasted Vegetables

READY IN: 50mins




  • Roasted vegetables:
  • Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
  • Pre-heat the oven to 220c/425F/gas 7.
  • Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
  • Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
  • Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
  • Minted Couscous:
  • Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
  • Add the olive oil, lemon juice and zest, and mix them in thoroughly.
  • Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.