Cous Cous with Roasted Vegies

(serves 2, or 4 as a side)

Cous cous has to be one of the easiest nutritious foods that you can make, it's quick and simple and can be transformed to accompany so many dishes! Also, I think almost every vegetable tastes amazing roasted, so here's a perfect combo. It also makes a great leftover lunch, especially if you don't have a microwave or need to eat on the run, or also great when travelling as it doesn't take up too much stove space and is faster than pasta!

Prep time: 20 min

Roasting time: 45 min

Cooking time: 15 min

Ingredients:

1 C Cous cous 

1 C hot water

1/2 Cauliflower (or eggplant)

1 Pumpkin, cut into bite-size pieces

1 Zucchini

8 Cherry tomatoes

1 Cucumber

1/2 Spanish onion

1/2  tsp Thyme

salt, pepper

olive oil

Method:

1. Preheat oven to 180C
2. Cut cauliflower into florets and toss with olive oil, salt, pepper and thyme and roast for 20min then turn and roast for 10-15min (until withered with crisp edges). If using other roasted vegetables, then cooking time may vary, e.g. pumpkin can take up to 45-50min, eggplant may be faster.
3. In the meantime, thinly slice zucchini and cook in pan on low heat with small amount of olive oil until it has a nice char-grilled look on both sides.
4. Cook cous cous according to instructions on packet. Generally, boil water over stove, add salt. Once boiled, pour cous cous in, stir in then cover and take off heat and leave for 5min.
5. Halve the cherry tomatoes, cut the cucumber into small pieces, and finely dice the Spanish onion.
6. Fluff the cous cous with a fork in the pot, add some olive oil and salt to taste. 
7. Put all ingredients into a large mixing bowl and toss together, seasoning to taste with salt and pepper. 

Colourful and delicious!

NB: If you are short for time, then even pan-fried vegies, or just the the fresh ingredients (tomato, cucumber, spanish onion, basil) is simple but tasty!

Can serves as a side with meats or lamb kofta (recipe coming!)