• Helen Scott

Herby Couscous with Roasted Veg


Herby couscous with roasted veg

Here is a slightly more elegant way of presenting an old classic, in muffin cups bought at Twinsco and taster forks from Jason's. The presentation was possibly lost on my husband's cricket team but I think the wives liked it...

What you need:

2 cups couscous

2 cups boiling water or vegetable/chicken stock

1 courgette

1 red pepper

1 green pepper

2 cloves garlic minced

1 sweet potato

1 red onion

Half cup freshly chopped coriander

Half cup freshly chopped parsley

Plenty of good olive oil

Juice of half lemon

1 tablespoon apple cider vinegar or any colourless vinegar

Salt

Pepper

To serve in muffin cups (bought these at Twinsco) and taster forks from Jason's.

Method:

Preheat the oven to 190c.

Dice your courgette, peppers, sweet potato and red onion and place on a shallow baking tray with the minced garlic. Drizzle with olive oil and season with salt and pepper.

Bake for 20 minutes or until the sweet potato is tender.

During the baking time, place your couscous in a large bowl and pour on 2 cups of boiling water or boiling stock. Stir together quickly, cover with a plate, and leave for 10 minutes.

Then add 1 tablespoon olive oil and fork it apart to break up any clumps.

Combine the couscous, roasted vegetables and fresh herbs. Add the vinegar and lemon juice then season well.

Serve in muffin cups with taster forks for an easy stand up party salad.

Makes around 25 portions.

#Herbycouscous #roastedvegetables #vegan #vegetarian #canapes

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