Roasted vegetable & giant couscous salad
1 medium, cut into quarters
1 medium, de-seeded and chopped roughly
1 medium, chopped roughly
2 clove(s), crushed
Vinegar, All Types
1 teaspoons, level
Wholewheat Giant Couscous, dry
Capers, in Brine
Lemon Juice, Fresh
20 ml, (juice of half a lemon)
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Place the prepared vegetables on a nonstick baking tray and drizzle the vinegar, honey and oil over. Add the rosemary and some seasoning and roast for 15-20 minutes until the vegetables are soft and starting to caramelise.
- Place the couscous in a pan of boiling water and cook for 7-9 minutes until tender. Drain any remaining water and tip into a serving bowl.
- Stir the capers and lemon juice into the couscous, together with some seasoning, then add the roasted vegetables. Serve warm or cold with a green salad.