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Summer Couscous

Prep: 10 minutes

Cook: about 20 minutes

Makes: 4 servings

175g baby plum tomatoes, halved

2 small brinjals, thickly sliced

2 large yellow capsicum, deseeded and roughly chopped

2 red onions, cut into thin wedges and roughly chopped

2 garlic cloves, crushed

5tabspn olive oil

250g couscous

400g blanched, chopped tomatoes

1tbsp red chilli paste

Fresh dhaina patta, chopped

  1. Preheat oven to 230°C .put vegetables and garlic into a large tin, drizzle over 3 tbsp olive oil and season. Toss to coat. Roast for 20 minutes.
  2. meanwhile, put couscous into a separate roasting tin and add 300ml cold water. leave to soak for 5 minutes. Stir in the tomatos

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