Mediterranean Couscous

With its vibrant colors, aromatic herbs, and wholesome ingredients, this Mediterranean couscous dish is a celebration of summer on a plate

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Course: Side Dish

Cuisine: Mediterranean, vegetarian

Keyword: Couscous, vegetarian

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 314kcal

Pre heat a fan forced oven to 190 ℃
Chop zucchini, capsicum, red onion and eggplant into 2cm cubes and add to a mixing bowl. Add a good pinch of salt and pepper and olive oil to the bowl and toss to combine well.
Line a baking tray with baking paper and spread the vegetables evenly in one layer. Roast the vegetables for 15 minutes then turn them over and roast on the other side for another 15 minutes.
While the vegetables are roasting, boil some water in a kettle and pour couscous into a bowl.
Sprinkle stock powder evenly over couscous and add the butter.
Once the water has boiled leave it for a couple of minutes before pouring over the couscous to just cover it (if the water is too hot the couscous will be soggy).
Cover immediately with a plate and leave the couscous for 10 minutes.
After 10 minutes uncover the couscous and use a fork to fluff it up so the grains are not sticking or clumping together, then set aside.
When the vegetables are done, allow them to cool on the tray for 5 minutes, then combine vegetables and couscous in a bowl and gently toss together.
Spoon Mediterranean Couscous onto a serving platter and sprinkle with mint and parsley.
Serve warm or at room temperature.