Roasted tomato, pepper and squash couscous
Perfect for all sorts of cooking where a hint of Mediterranean cuisine is called for – from delicate fish to crisping roasted vegetables, our Olive Oil spray lends a delicate touch of flavour
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- Prep Time
- 45 mins
-
- Cook Time
- (3/5)
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- Serves
- 4
Ingredients
- Frylight Cooking Spray
- Half a large butternut squash or 1 small one, peeled, deseeded and cut into small chunks
- 1 large red pepper, deseeded and cut into chunks
- 1 large yellow pepper, deseeded and cut into chunks
- 1 large courgette, thickly sliced
- 1/2 teaspoon cumin seeds (optional)
- 12 cherry tomatoes
- 175g mushrooms, halved
- 25g pine nuts
- 210g tin of chickpeas, drained
- 300g couscous
- 450ml (3/4 pint) hot vegetable stock
- Zest of 1 lemon, finely grated
- basil leaves, to garnish
Directions
- Preheat the oven to 200°C.
- Put the butternut, red and yellow peppers and courgette into a large roasting dish. Spray well with Frylight then add the cumin seeds, if using. Season and roast for 20 minutes, turning half way through.
- Add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.
- Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Cover and leave to swell for about 10 minutes, then fluff up with a fork.
- When the vegetables are ready, tip in to the couscous and add the chickpeas. Stir gently to combine, then share out, sprinkle with basil leaves and serve.
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