Roasted Vegetable Couscous With Hummus

Recipe by Annacia
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat the oven to 425°.
  • Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.
  • Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.
  • Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
  • Meanwhile, prepare the couscous.
  • Boil the vegetable stock or water.
  • Add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
  • Add freshly ground black pepper and salt to taste.
  • Fluff through so that the grains separate.
  • Do this a few times while waiting.
  • When ready add the cous cous to the pan with the vegetables and mix well.
  • Return to the oven for 5 more minutes.
  • TO MAKE HUMMUS:
  • Put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.
  • Season with black pepper and combine till smooth with a blender.
  • TO SERVE:
  • Divide between four plates.
  • Place Veggie mix over the hummus before serving warm or cold.