this no-hassle recipe is a hit in my house…
Serves: 4
Prep time: 10 mins
Cooking time: 1hr
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free
INGREDIENTS
Roast Veg:
2tbsp extra virgin olive oil
2 aubergines, diced
125g cherry tomatoes, halved
2 red peppers, diced
250ml low-sodium veg stock
Salt and freshly ground black pepper, to season
Fruity Couscous:
180g couscous
250ml low-sodium veg stock
Handful of sultanas, rough-chopped
Handful of dried apricots, rough-chopped
Salt and freshly ground black pepper, to season
METHOD
Preheat your oven to 200C
Add the veg to a roasting tin, drizzle over with oil and season then place on the middle shelf and cook for an hour. After half an hour add the veg stock and turn the vegetables
Make the couscous while the veg cooks. Wash in a fine sieve then add to a large bowl with the veg stock and dried fruit. After 10 minutes fluff up the couscous with a fork. If it’s too dry add 2tbsp water and 1tbsp olive oil and stir. Cover with a plate and fluff again when you’re ready to serve
Portion out the couscous and top with the roasted veg. Serve alongside tomatoes, cucumbers and hummus. Absolutely delicious – enjoy x
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