Name: Roasted vegetable couscous
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 medium_piece (170g) red onion, cut into wedges; 4 small_piece (360g) zucchini, halved lengthways; 10 baby carrots, halved lengthways; 2 tablespoon olive oil; 1 cup (200g) couscous; 1 cup (250ml) boiling water; 450 gram bottled roasted red capsicum, drained, sliced thinly; 2 tablespoon finely chopped fresh thyme

Ingredients

1 medium_piece (170g) red onion, cut into wedges

4 small_piece (360g) zucchini, halved lengthways

10 baby carrots, halved lengthways

2 tablespoon olive oil

1 cup (200g) couscous

1 cup (250ml) boiling water

450 gram bottled roasted red capsicum, drained, sliced thinly

2 tablespoon finely chopped fresh thyme

Method

1.Preheat oven to 220°C. Combine onion, zucchini, carrot and oil in a large, shallow baking dish; season. Roast, uncovered, for about 20 minutes or until vegetables are tender.

2.Combine couscous with the water in a large heatproof bowl, cover. Stand for about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.

3.Stir vegetables and remaining ingredients into couscous; season to taste with salt and freshly ground black pepper.

To save time, you can use any leftover or store-bought roasted vegetables in this recipe.
Note

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Ingredients

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