Couscous with roast vegetables

Credit and permission to share: The Vegetarian Society

To keep people that you feed every coming back day is difficult when you are a contract catering manager, so themed days were a key part of my menu cycle.  On our vegetarian themed days I remember getting lots of marketing material to decorate the restaurant. 

Preparation 10 mins, cooking 35 mins

Serves 4

Egg-free, dairy-free, vegan

You will need:

Ingredients

• 1 carrot sliced

• 1 sweet red pepper sliced

• ½ butternut squash de-seed and chopped into small pieces

• 1 small sweet potato

• courgette sliced

• 1 sprig rosemary

• 1 bay leaf

• 150g couscous

• 50g cashews or pine kernels (or a mix of the two!)

• 300ml low-salt vegetable stock

Method

1. Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.

2. Peel and chop the sweet potato into small pieces. Peel, de-seedand chop the squash into small pieces. Slice the courgette, carrot and red pepper.

3. Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a preheated oven at 200ºC/gas mark 6 for 15 minutes.

4. When the vegetables are cooked stir them into the couscous and add cashews (or pine kernels).

5. Serve with a green salad.

   
   

   Recipes - Vegetarian Society