Roasted Veg Cous Cous
This roasted butternut squash and couscous dish is bursting with the flavors of the Mediterranean. Tender butternut squash, sweet red onions, and vibrant courgettes are roasted with fragrant sage leaves for a dish that is as visually appealing as it is delicious. Drizzled with a balsamic vinegar and olive oil dressing, this hearty vegetarian meal is both satisfying and comforting. The addition of giant couscous provides a delightful texture and makes this dish a complete and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 1 butternut squash, peeled and cubed
- 3 red onions, roughly chopped
- 2 courgettes (different colours if available), sliced
- Small bunch of sage, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt
- Pepper
- 300 g pack giant Cous Cous
Instructions
- Preheat oven to 180 fan. Put all the veg into a large roasting tin
- Scatter over the sage leaves
- Pour over the olive oil and balsamic vinegar, and season to taste. Mix all the ingredients until well coated
- Roast the veg in a preheated oven for 45 minutes or until soft.
- Meanwhile cook the giant Cous Cous according to the packet instructions. Set aside
- When the veg is cooked mix the Cous Cous in. Stir until fully coated. Serve immediately.
Yield
Serves 8
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