Roasted Vegetable Cousvous

Category: Salad

Cuisine: not set

Ready in 45 minutes

by sulis-minerva

Ingredients

1 Red onion cut into 8 wedges

350 grams Butternut squash wedges

1 Red pepper deseeded and cut into 8 wedges

2 Courgette sliced

2 Garlic cloves crushed

2 tablespoons Olive oil

300 grams Couscous

300 ml Hot vegetable stock

3 tablespoons Pesto sauce

1 Fresh lemon juice

1 tablespoon Fresh basil leaves

Directions

Heat the oven to 200°C, Gas 6. Put the onion, butternut, pepper, courgettes and garlic into a roasting tin. Drizzle over the olive oil and roast for 30 mins, until the vegetables are tender and charred. Put the couscous into a bowl and pour on the hot stock. Stir in the pesto and lemon j'uice. Spoon into a bowl and top with the roasted vegetables and a scattering of basil leaves.

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