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ABEILLE | Cellular Blankets | The Perfect Layer

Couscous with roasted vegetables

Michelle

Couscous with roasted vegetables: A healthy lunch for the girls, couscous with roasted vegetables. Our gorgeous friend & hairdresser Aimee has had a bonny baby boy Teddy, he's such a cutie & already 11 weeks old so I organised a girly lunch. I wanted something I could prepare the night before so I could sit & chat to the girls & have lots of cuddles with Teddy. I found this recipe on-line & tweaked it slightly to incorporate the vegetables I already had at home.

20140610-223706-81426460.jpg Ingredients 1 red & 1 yellow pepper, halved & deseeded ½ butternut squash 2 courgettes, thickly sliced 4 garlic cloves, leave skin on 3 tbsp extra-virgin olive oil 1 red onion, thickly sliced 1 tsp cumin seeds 1 tbsp Harissa paste 50g whole blanched almonds 250g couscous 300ml hot vegetable stock zest & juice 1 lemon 20g pack mint, roughly chopped

Method Heat oven to 200C/180C fan/gas 6 Cut peppers & squash into bite-size pieces (leave skin on the squash Tip all the veg into a baking tray, add garlic, 2 tbsp oil & seasoning, then mix and roast for 20 mins

20140610-223705-81425017.jpg Add onion, cumin, Harissa & almonds Roast for another 20 mins, then cool Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins Fluff up with a fork

20140610-223705-81425738.jpg In a bowl, mix zest, juice & remaining oil Squeeze garlic pulp from skins into the bowl, mash well & fold in the mint Pour over the veg, then toss with the couscous.

20140610-223704-81424280.jpg It's the perfect accompaniment to a summer dinner or on its own as a healthy lunch and can be prepared the day before, it's delicious! Enjoy, Michelle X