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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