Roasted Vegetable Couscous

From Moroccan, The Australian Women’s Weekly, ACP Books, 2011.

This sounded like an easy and different vegetable dish. Vegetables had to be roasted (zucchini, red onion and carrots). Couscous had to be prepared. The vegetables were then mixed into the couscous, together with some thyme and bottled sliced red capsicum. After seasoning it was ready.

This would seem to be a good way to use leftover vegetables from a roast. Any vegetables could work well and adding bottled vegetables to it adds that extra bit of flavour.

I did find that it was a little on the dry side. I am not sure whether I am doing something wrong when I make couscous but it does tend to end up a dish which is slightly on the dry side.

We had this with tempeh burgers. They went well together though both were a bit dry so I should have made a sauce of some sort to go with them.

This small book from Women’s Weekly does prove itself to be a good buy. It’s not expensive and it does have a goodly range of different and usually fairly easy to prepare recipes. It is not a vegetarian book but there’s a large enough variety of dishes that are suitable for vegetarians.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔