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Tuesday, March 02, 2010
Roasted Vegetables with Minted Couscous
9:13 PM | 
Posted by
Beth
Roasted Vegetables with minted cous cous
Ingredients
6 tbsp olive oil
250 g cous cous
1 large aubergine
2 red onions
2 red peppers
2 large courgettes
2 medium parsnips
2 medium carrots
Juice of 1 lemon
4 chopped spring onions
1 pack of fresh mint, chopped
Natural yogurt
Method
1. Heat 4 tbsp olive oil in a roasting tin and add roughly cut chunks of the vegetables you would like to use.
2. Season generously, mix to coat in the oil and then cook at the top of the oven, preheated to 220C, 425F, Gas 7 for 30-40 minutes until tender.
3. Meanwhile, pour 250ml boiling water over the cous cous and leave for 15 minutes. Then add the juice of 1 lemon and 2 tbsp olive oil, followed by the chopped spring onions and fresh mint.
4. Season well and serve with the warm roasted vegetables and a dollop of natural yogurt.
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