Recipes

Roasted Mediterranean Vegetable Cous Cous

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First cut the peppers, courgette and aubergine into bite size pieces, sprinkle over the dried herbs and place in a roasting tray at 200Degrees C for approximately 25 minutes or until nicely caramelised.
In the meantime place your Cous Cous in a bowl, add the garlic and cover with the hot stock. Cover the bowl with cling film and leave without stirring for approximately 10-15 minutes to allow the water to be absorbed.
Once the cous cous and the roasted vegetables are ready you can combine the two and mix together thoroughly. Drizzle a little Olive oil over the cous cous and mix again. Finally chop the fresh coriander and stir through the mixture.
You can serve this dish hot or cold as a salad.