Veg-heavyHigh carbLow fat

Roast Vegetable Couscous

Roast harder than feels right. Pale vegetables taste of nothing.

40 min Serves 2 Oven, Kettle

Per serving

417

kcal

13.4 g

protein

54.2 g

carbs

16.3 g

fat

3.2 g protein per 100 kcal · 6.6 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 2 servings.

  • Courgette / zucchini200 g
  • Bell pepper (red)200 g
  • Couscous, dry weight100 g
  • Onion100 g
  • Olive oil18 g
  • Feta(optional)60 g
  • Lemon(optional)12 g

Method

  1. 1Oven to 210°C, vegetables oiled and roasted 30 minutes.
  2. 2Couscous under boiling water with a plate on top, five minutes.
  3. 3Forked together with lemon and the roasting oil.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Zesting and juicing a lemon or limeShow

The zest (the coloured skin) holds the fragrant oils; the white pith underneath is bitter.

  1. Zest first, while it is whole: rub it over the fine side of a grater, turning as you go, taking only the coloured layer.
  2. To juice, roll it firmly on the worktop under your palm, cut it in half across the middle and squeeze over your cupped hand or a sieve to catch the pips.
Roasting vegetables and potatoesShow

Space is what makes roast vegetables crisp and brown instead of soggy.

  1. Heat the oven to about 200 °C fan (220 °C conventional).
  2. Cut the veg into even pieces and toss them in a bowl with oil and salt so every piece is coated.
  3. Spread them out in one layer with gaps between them, cut sides down. Use two trays if you need to.
  4. Turn them once, about halfway through.

Ready when: Browned at the edges and underneath, and a knife slides into the biggest piece easily.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.