Cauliflower and Mediterranean Vegetable Couscous
This colourful vegetarian dish is simple to prepare and perfect to serve on a summer’s day with a crisp green salad. Roasting the cauliflower produces the most delicious robust flavour which complements the Mediterranean style vegetables. You can also serve this dish cold with a vinaigrette sweetened with honey or, to add a bit of ‘heat’, toss the couscous and roasted vegetables in 3-4 tbsp chilli oil in place of the olive oil.
½ cauliflower (approx 500g), cut into 2cm florets
150g courgettes, halved lengthways and cut into 1cm slices
100g red peppers, deseeded and cut into 1cm dice
1 red onion, peeled, quartered and cut into thin ‘moons’ (150g)
2 tbsp olive oil
400ml hot vegetable stock
Salt and freshly ground black pepper
2 tbsp freshly chopped parsley
Preheat the oven to 220oC, gas mark 8.
Place all the vegetables in a large roasting tin in a single layer and drizzle with 1 tbsp olive oil. Place in the oven for 20-25minutes until tender and starting to brown, turning half way through cooking.
Meanwhile, place the couscous in a large bowl and pour over the stock. Cover and leave to stand for 5 minutes. Stir to break up the couscous, then add to the vegetables in the roasting tin once they are cooked. Season thoroughly and stir in the remaining 1 tbsp olive oil, combining well. Serve sprinkled with the freshly chopped parsley.