Roasted Mediterranean Vegetable CousCous

Our first recipe is nice and easy! It’s great as a light summer meal or a perfect side dish. Take this along to a BBQ to be asked for the recipe!

Roasted Mediterranean Vegetable CousCous

Vegetables: All Cubed
1 Red Capsicum
1 Large Zuccini
1 Cup Butternut Pumpkin
1 Medium Red Onion
2 Cups of Cous-Cous
10 Cherry tomatoes – diced
1 Can of Corn
The Zest of one Small Lemon
100 Grams Feta Cheese – Crumbled
A handful of chopped Continental Parsley
Olive Oil
Salt & Pepper

Preheat your oven to oven to 180 Degrees Fan.

Cube all the vegetables and place on a non stick oven tray. Sprinkle the vegetables with salt and pepper and drizzle with olive oil
>note: to jazz up the veggies sprinkle with some cumin and dried chilli flakes.

Put the tray into the oven until the veggies have some colour to them (as much as desired) Approximately 20 Minutes. Once they are done, take them out of the oven and allow them to cook slightly.

Pour 2 cups of couscous and 2 cups of boiling water into a heatproof bowl. Cover with lid/cling film and allow to stand for around 8 minutes.

Once the couscous is ready, seperate all the granules with a fork and stir in the butter till it has melted into the couscous. Season with salt and pepper.

Add in the roasted veggies, corn, tomatoes, feta cheese, lemon zest and parsley. Taste and season if needed.

>Note: Drizzle some balsamic glaze when serving on a plate. Not only does it look great, it adds a depth of balance to the dish.

> Fresh Tomatoes can be replaced with 3/4 Cup of Sun Dried Tomatoes for a richer winter based recipe.

>Serve this fish alone as a light summer meal or as a side dish with your favourite fish or calamari.

Kali Orexi!

Leave a Comment

Your email address will not be published. Required fields are marked *

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

Scroll to Top