More-ish Roasted Vegetables over gluten-free basil & parsley couscous

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

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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