Vashnee's Whole Wheat Couscous with Roasted Veggies

TRH Vashnee's Wholewheat cous cous with roasted veggiesIngredients
1 cup dry cous cous
Vegetable stock
1 deseeded and sliced Red pepper
1 deseeded and sliced yellow pepper
Butternut cubed
1 medium onion sliced( thick)
2 cloves crushed garlic
1 teaspoon mixed dry herbs
1/4 teaspoon cumin powder
1 dozen cherry tomatoes
1 can chickpeas( drained & rinsed)
Chopped walnuts or pine nuts
1/4 cup raisins
Salt to taste
Method
Roasted vegetables
Place all the washed and cut vegetables in a roasting dish.
Add the garlic, mixed herbs and salt
Drizzle with olive oil and toss to make sure all the vegetables are well coated
Roast at 220°C for approximately 1 hour, toss occasionally during the cooking process.
Cous cous Preparation
Place dry cous cous in a glass bowl
Mix stock concentrate in about 2 cups of boiling water and dissolve
Pour stock over cous cous and cover.
Keep covered for about 10 mins.
Fluff cous cous with a fork.
Putting it all together
Add the chickpeas to the roasted vegetables (do not remove vegetables from roasting dish)
Add the raisins and walnuts
Add the cous cous.
Gently mix everything together and add required salt to taste.(should not need as stock will contain salt)
Allow the cous cous and vegetables to rest a while and then transfer to serving dish
Garnish with fresh coriander
Prepared, tried and tested by: Vashnee Chinnah

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