Holly’s Roasted Vegetable Cous Cous
Ingredients
Cous cous
A handfull of mushrooms
1 large courgette
1 red onion
2/3 round tomatoes
1 aubergine
1 pepper
1 garlic clove
150g feta cheese
Smoked paprika
Salt and Pepper to season
Oil
Method
Preheat the oven to 200 degrees
Prepare your vegetables. I usually slice the courgette, onion, mushrooms and pepper, and dice the aubergine and tomatoes. Crush the garlic clove.
Put the vegetables into a roasting tin and mix in the garlic, and drizzle generously with your favourite oil.
Whilst your veg is cooking, prepare the cous cous. I tend to wing it at this point and go by eye, but the recommendation is 60g of cous cous per person, and a grain to water ratio of 1:1.5. Once it has absorbed the water, add salt and pepper and smoked paprika, and mix well.
Once your vegetables are suitably roasted, add to the cous cous and allow to cool for 5 or 10 minutes.
Dice the feta and add to the mix, and serve.
Enjoy!
Optional step: pour yourself a glass of your favourite wine to wash it down with