ROAST
VEGETABLES & PINE NUTS ON A BED OF COUS COUS
Vegan
Serves 12
675g/1½lb
cous cous
6 red peppers, deseeded and quartered
6 yellow peppers, deseeded and quartered
6 red onions, quartered
24 cloves garlic, peeled and left whole
3 aubergines, topped and tailed and sliced lengthways
3 courgettes, topped and tailed and sliced lengthways
3 sticks celery, chopped
24 cherry tomatoes
12 tbsp olive oil
to taste freshly ground black pepper
50g/2oz pine nuts, toasted
handful fresh parsley, chopped
Method:
- Preheat
the oven to 200C°/400F°/Gas 6
- Place
the cous cous in a bowl, pour boiling water over and leave to soak
for 15 minutes. Drain and keep warm.
- Put
all the prepared vegetables into a roasting dish, drizzle with the
olive oil and toss to coat. Bake in the oven for about 30 minutes
until tender and starting to colour. Season with black pepper.
- To serve,
arrange a selection of vegetables on a mound of cous cous on each
plate and sprinkle with toasted pine nuts and chopped parsley
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