Serves | 4
Prep | 5 mins
Cook | 25 mins
Mindfulness Factors | Healthy | Quick & Easy | Plant-Based | Vegan | Non-Dairy | Gluten-free | 30 minute meal
INGREDIENTS
140g couscous
200ml of boiling water
2tbsp olive oil
2tbsp lemon juice
1tbsp ground cumin
25g dried apricots, rough-chopped
25g dried figs, rough-chopped
1tbsp fresh parsley, rough chopped
Salt and freshly ground black pepper, to taste
Topping: Roast Vegetables
1tbsp extra virgin olive oil
3 mixed peppers, finely sliced
1 aubergine, diced
2 salad tomatoes, chopped
Handful of cherry tomatoes
Fistful of basil, separate the leaves from the stalks and give the stalks a good bash
Salt and freshly ground black pepper, to taste
METHOD
Preheat the oven to 230C. Prepare the roasted vegetables – add everything to a roasting tin and toss to coat. Cook for 10 minutes then remove the cooked basil leaves and set aside to cool then finely chop. Continue cooking the veg for a further 15 mins to soften and slightly char. Remove the basil stalks
While the vegetables cook, place the couscous in a heatproof bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)
Drain any excess water and place the couscous in a serving dish. Stir through the remaining ingredients, together with the chopped cooked basil leaves, add a drizzle of olive oil and season with salt and pepper. Portion into serving bowls and top with the roasted vegetables. Absolutely delicious! Enjoy x
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