Wednesday, March 2, 2011

Couscous with charred vegetables : Wk60/3

Couscous with charred vegetables
Serves 4 : Very easy : Quick
2 aubergines, peeled & cut into wedges
4 courgettes, thickly sliced on the diagonal
16 cherry tomatoes, halved
1 red pepper, cut in squares
2 Tblsp vegetable oil
1 Tblsp chilli paste (or mild curry paste)
2 Tblsp honey

240gm couscous
3 Tblsp Colman’s classic mint sauce

Combine the oil, honey and chilli paste.
Put all the prepared vegetables in a bowl.
Pour the oil mixture over the vegetables.
Turn the veg to coat with the oil mix.

Measure the couscous into a bowl.
Pour over 250ml boiling water.
Cover with a plate or cling film, and stand for 10 minutes.
Fluff up the grains with a fork and stir through the mint sauce.

Spray a ridged pan with non-stick cooking spray.
Heat the pan and tip in the vegetables.
Cook for 10 – 15 minutes, turning occasionally, until the vegetables are cooked through and slightly charred.

Serve the vegetables over the couscous.

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