Couscous with roasted vegetables
Photo by Annabel Langbein Media
I love the idea of bowl meals - where you roast up a big tray of vegetables and then combine them with a grain. Here I've used couscous but you could use quinoa, barley or any other grain you fancy.
- Preheat oven to 180C fanbake. Place the prepared vegetables in a very large roasting dish lined with baking paper for easy clean-up.Drizzle with oil and maple syrup or honey and season with salt and pepper to taste. Spread out in a single layer and roast until the vegetables are tender and starting to caramelise (about 45 minutes).
- In a large bowl, mix the couscous, lemon zest, salt and boiling water. Allow to stand for about 10 minutes, then fluff up with a fork.
- Add the roasted vegetables, mint and lemon juice to the couscous and toss gently to combine. Transfer to a serving bowl and garnish with the pistachios.
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