Roasted Vegetable And Cous Cous Salad
- 1 red and yellow pepper,deseeded and cut into wedges
- 1 red onion, cut into wedges
- 2 garlic cloves, chopped
- 2tbsp olive oil
- 100g giant cous cous
- 250ml hot vegetable stock
- 180g sweetfire beetroot wedges with fiery sweet chilli marinade
- 100g rocket
- 1 Heat the oven to 200C, Gas 6. Put the peppers, onion and garlic into a roasting tin and drizzle with 1tbsp olive oil. Roast for 20 mins until the vegetables are tender.
- 2 Heat the remaining 1tbsp olive oil in a frying pan, add the cous cous and fry for a few minutes, then pour in the vegetable stock. Stir occasionally for about 15 minutes until the liquid is absorbed and the cous cous plumped up and tender.
- 3 Mix in the roasted vegetables and divide between plates. Top with the beetroot wedges and a handful of rocket. Serve warm or cold.
red, red onion, garlic, olive oil, sweetfire beetroot, rocket
Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-and-cous-cous-salad-52861731 (may not work)