A lovely quick and easy side dish accompanied with meat or fish or served on its own with a Basil fragrant twist!
Serves 4-6 people
Prep time 15 mins
Cooking time approx 25-35mins
1 red pepper
1 yellow pepper
2 red onions
1 large courgette
2 tbsp fresh basil
6 garlic cloves
juice of 1 lime
3 tbsp olive oil
1 tsp cayenne pepper
1 knob of butter
Salt and pepper
Pre -heat oven to 190C gas mark 5
Peel & chop all the vegetables into large chunks and place on a baking tray with the garlic cloves still in their skins.
Spoon on the olive oil and make sure all the vegetables are coated with the oil.
Add a little salt and pepper then place into the oven and cook for at least 25-30mins.
While the vegetables are cooking, place the couscous in medium size bowl.
Cover the couscous with boiling water enough just to cover the couscous.
Leave the couscous to embrace the liquid until fluffy.
Add the knob of butter to the couscous then add the juice of the lime.
Once the vegetable have roasted to a soft texture take out of the oven.
Leave to cook for about 5 minutes, then take the skins off of the garlic and chop the cloves into small pieces.
Add the vegetable including the juices and cayenne pepper to the cooked couscous then add the basil leaves and mix gently.
Add more salt and pepper to season.
Turn the couscous into a large bowl and serve.