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Here is another one of my go to side dishes which works brilliantly with so many things. Fab for a gorgeous BBQ salad aa it can easily me made in advance. I also love it in its own topped with a bit of feta , burrata, or goats cheese. It’s a really useful one to have in the fridge for a quick and easy side, but it also makes the best packed lunch to go.
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Serves 4
INGREDIENTS
3 rpeppers- roughly chopped
2 red onions - each sliced into 8 wedges
2-3 cloves garlic finely chopped
8-10 asparagus spears - washed, woody ends removed and cut in 1/2
240g dried couscous
360ml boiling stock or hot water with a teaspoon of miso paste
Olive oil
Salt/pepper
Lemon & olive oil to finish
Basil to serve
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METHOD
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Preheat the oven to 210 degrees (conventional) 180 degrees (fan)
Add all of the veg except the asparagus to a large roasting tin. Drizzle generously with olive oil. Season and toss with your hands to coat everything in oil. Roast for 25-30 minutes or until caramelised. Adding the asparagus (coated in a little oil) for the last 10 minutes.
While the veg is in the oven, pour the hot stock over the couscous, season generously, cover and leave for 10 minutes.
Fluff the couscous with a fork and add to the roasting tin to mix with all the lovely flavour. Sprinkle with basil leaves. Delicious hot or cold
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