Diners:
4
Ingredients:
180 g of cous-cous (wheat semolina)
200 g roasted mixed vegetables (courgette, red pepper, green pepper, aubergine, tomato, garlic)
A bouquet of fresh aromatic herbs (rosemary, thyme, sage, marjoram)
Fresh coriander
80 ml Extra Virgin Olive Oil
Powdered cumin
Salt and freshly powdered black pepper
Preparation:
- The first thing to do is to roast the vegetables. For this we put the oven to preheat to 180ºC, we wash them well, cut them in medium pieces and we arrange them in a baking dish that we will have previously brushed with olive oil.
- Sprinkle the aromatic herbs from the bouquet on top and add a little olive oil. Roast for 40-50 minutes until lightly browned, stirring occasionally if necessary so that they roast evenly on all sides.
- While the vegetables are cooking, prepare the couscous by putting the semolina in a bowl and adding the same amount of boiling water, cover with a cloth for 5 minutes. After this time, remove the cloth and, using a fork, comb the couscous to loosen the grains and set aside.
- Place the couscous in a large dish as a base, which will still retain some of the heat, and place the roasted vegetables on top.
- Finish with a little salt, ground cumin, a good splash of oil and chopped fresh coriander.
