Living with my new flatmate has allowed me to try so many exciting new vegetarian recipes. One that I recently fell in love with was this roasted vegetable couscous with feta. This vegetarian delight makes for a quick dinner and you can even prepare it in bulk to use as weekday lunches. It also provides great sources of fibre, protein, vitamins…and flavour! Feel free to substitute in your own favourite roast vegetables for more variety.
Serves 3| Total Time: 35 minutes | Easy
Ingredients:
2 Bell Peppers
2 Courgettes
1 Red Onion
400g (1 can) Chickpeas
2 tbsp Olive Oil
1 tbsp Honey
200g Couscous
200ml Vegetable Stock
100g Sun-dried Tomatoes Sliced (save some of the oil they sit in)
150g Feta
1 tbsp Balsamic Vinegar
Roasted Nuts (optional topping)
Method
1. Preheat oven to 190 Celsius.
2. Roughly chop the peppers, courgettes and onions into large pieces and place into a large oven dish with the drained chickpeas
3. In the oven dish add the olive oil then, add salt, parsley, paprika and pepper to taste
4. Gently mix all the vegetables so they are coated with the oil and seasoning and spread the apart. Finally drizzle over the honey.
5. Roast for about 25 minutes until they soften and begin to get a golden roasted colour
6. Meanwhile, weigh the couscous into a medium sized bowl and add 200ml of boiling vegetable stock to the couscous. Stir in the stock and immediately cover the couscous. Leave it to sit for 5-7 minutes.
8. When the vegetables are finished, pour the couscous into the oven dish. Add the sun-dried tomatoes with some of the oil (1tbsp approx), the balsamic vinegar and one more teaspoon of honey. Mix together.
9. Crumble the feta cheese over the dish and add some toasted nuts on top if desired.
Hope you enjoy and let me know if you try this dish!
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