Recipe - Roast Vegetables and Feta Couscous
MethodFirstly, cut the parsnips, potato, sweet potato and onion into 1" cubes, and mix them in a large roasting tin. Drizzle lightly in oil, and place in a hot oven (200C) for 40 minutes, turning the vegetables every 10 minutes to prevent burning. Finally, add the tomato (quartered) and cook for another 5 minutes.
While the vegetables are cooking, make up about 150g couscous with vegetable stock (made from cubes or granules as preferred). There should be plenty of stock - around 500ml - and it should be twice as thick as normal! Add a generous dash of tabasco, a splash of balsamic vinegar, stir and leave the couscous to absorb the liquid.
Once the couscous is soft, strain off any remaining liquid and rinse very gently under hot water. Cut the feta into 1" squares and stir into the couscous.
To serve, lay the couscous over the plate and dish vegetables onto the top! Serves 2-4.
I'm not a fan of couscous, but this is delicious!
This page last updated: 31 August 2004
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