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Roasted vegetables and giant couscous
Serves 4 Starters and mains
Ingredients
- 1 medium aubergine
- 2 medium courgettes
- 2 red, orange or yellow peppers
- 1 red onion, peeled and finely sliced
- 2 sprigs rosemary, leaves picked
- 5 sprigs thyme, leaves picked
- 3tbsp olive oil
- 1 vegetable or chicken stock cube
- 100g giant couscous
- 11⁄2tbsp salsa verde dressing (see recipe, below)
Salsa verde dressing
- 1 garlic clove
- 4 cornichons
- 2 tbsp capers
- 5 anchovies
- 40g flat-leaf parsley
- 20g mint
- 10g dill
- 10g tarragon
- zest and juice of 1 lemon
- 6 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 1/2 tbsp Dijon mustard
Method
Preheat the oven to 200C/400F/ Gas 6. Line two large baking trays with foil and set aside.
Chop the aubergine, courgettes and peppers into 1cm pieces. Place in a large bowl, along with the onion, herbs and a pinch of sea salt and black pepper. Add the olive oil and coat the vegetables. Spread on the baking trays and roast for 20-25 minutes.
Bring a saucepan of water to the boil, add the stock cube and couscous and cook until al dente, about 10-12 minutes. Drain under cold water and set aside.
When the vegetables are roasted, allow to cool slightly, then mix with the couscous. Dress with the salsa verde, garnish with chopped parsley and serve.
Salsa verde dressing
Finely grate or chop the garlic and place in a mini food-processor. Add the cornichons, capers and anchovies and pulse until roughly chopped. Add the remaining ingredients, along with 2 tablespoons of water and pulse a few more times to roughly chop the herbs. Season with sea salt and black pepper and place in the fridge until needed.
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