Roast vegetables with couscous

Deur Barbara Joubert, SARIE KOS Lente 2009

Roast vegetables with couscous Foto’s: Micky Hoyle Galery

30 minutes – serves 4

  • 5 large carrots, cut into long strips
  • 3 red onions, cut into wedges
  • 6 large courgettes, cut into long strips
  • 50 ml olive oil
  • salt and freshly ground black pepper to taste
  • juice of half a lemon
  • 1 clove of garlic, finely chopped
  • 400 ml couscous
  • handful of fresh basil leaves

Smear vegetables with olive oil and season with salt and pepper. Heat a griddle pan (without oil) and first fry the carrots, then the onions and courgettes. Put warm vegetables in a bowl and cover with cling wrap (this will keep the vegetables warm and let them steam until quite done). Combine rest of olive oil with lemon juice, garlic, salt and black pepper to taste. Pour over the vegetables and stir through. Follow instructions on couscous pack. Serve cooked couscous with the vegetables and fresh basil leaves.

  • Assistent Lynnae Janse van Rensburg

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