Lemon & Feta Roasted Vegetable Couscous Platter Introduction Looking for a fresh, vibrant dish that’s as versatile as it is ...

Roast for about 10 more minutes, until the currants are plump and the vegetables are saucy. Discard the bay leaf. Meanwhile, put the couscous in a large heatproof bowl. In a small saucepan ...

Once you're ready to eat, you can warm up either the roasted vegetables or couscous or both with a minute or so in the microwave, but they're also delicious when cold. Mix the couscous with the ...

Roasted Summer Vegetables Over Couscous These two recipes use a basketful of the summer season’s most delicious ingredients. Roasted vegetables over couscous are full of nutrients and easy to make.

Once the vegetables are cooked, remove from the oven. Place the couscous into a bowl and cover with 300ml of boiling water. Place clingfilm over the bowl and leave to cook for 10 minutes in the bowl.

Make sure container is large enough to hold 1/3 more volume since the couscous will expand slightly. Once all your ingredients are mixed in your desired container bring water and salt to a boil ...

1 cup Roasted vegetables in season (butternut, cherry tomatoes, courgettes, etc drizzled with olive oil and roasted under a hot grill for about half an hour) Place couscous in a medium-sized mixing ...

My weekly summer food routine is more than meal survival — it’s pleasure strategy. Each weekend I venture to my local farmers market to choose from whatever the latest harvest brings.

Roasted vegetables over couscous are full of nutrients and easy to make. It leaves you with room for a decadent dessert. Fresh blueberries and lemon really brighten this classic recipe.