You will need:
2 x onion (red or white) roughly chopped into bitesize pieces
1 x large courgette, chopped into roughly 2cm chunks
3 x peppers (mix of colours),chopped into roughly 2cm chunks
2-3 tblsp olive or coconut oil
Handful of pumpkin seeds
1 tsp cumin seeds
Half tsp dried chilli flakes
1 x cup cous cous (dry measurement)
1 x vegetable stock cube
Natural yoghurt or vegan alternative
Salt & Pepper
Serves 2 hungry people
Heavenly roast veg & cous cous
This is such a healthy meal and can be vegan too. Just swap the natural yogurt for your favourite vegan alternative.
Pre-heat your oven to 180C.
Put the oil, all the vegetables, chilli flakes & cumin seeds into a large roasting tin. Add a good pinch or two of salt & pepper and mix all the ingredients well, coating everything with the oil and spices. Put into the oven for 20 minutes.
Meanwhile put the cous cous into a bowl, crumble in the stock cube and mix. Pour in boiling water, just covering the cous cous and quickly mix before covering the bowl with a plate. Leave it to steam and soak up the water for about 10 minutes or so.
Once the veg has cooked for 20 minutes, give it a stir and add the pumpkin seeds. Continue to cook in the oven for a further 10 minutes.
Once the cous cous has cooked, use a fork to fluff it up and serve. Arrange the vegetables on top and add a few dollops (as much or as little as you like) of the yoghurt on top to finish.