ELSABIE’S ROAST VEGETABLES ON COUSCOUS
This was such a hit yesterday that I had to make it again today! A perfect lunchbox meal.
- 1 large sweet potato, washed with skin on sliced thinly (I used the orange Jewel variety)
- 2 ripe tomatoes, washed and cut into quarters
- 1 large baby marrow, washed and cut into thin rounds
- 2 small onions, peeled and cut into quarters
- 2 large garlic cloves, skinned and cut into slices
- 1 sweet yellow pepper, washed and sliced
- 1 tablespoon Mediterranean spice and herb mix (I buy mine premixed from a shop)
- olive oil
- 1 cup of couscous, prepared as per packet directions (I make mine with chicken stock instead of just plain boiling water)
Preheat the oven (Solardom Light oven. It heats up quicker than normal oven and bakes/roasts quicker too) to 200 °C.
Put all the vegetables in oven dish and drizzle generously with olive oil.
Sprinkle the spice and herb mix over and stir through to get all the vegetables coated evenly.
Roast for 25 – 30 minutes (this will largely depend on how big the chunks are cut).
When the vegetables are getting nice brown edges, they are ready.
Spoon on top of prepared couscous and serve while warm although this is just as nice eaten cold.
You can drizzle a bit of balsamic glaze over the top as it compliments these vegetables perfectly.
Recipe and photo: Elsabie Templeton