Roasted vegetable couscous with cheshire cheese & pine nuts
Couscous is seriously underrated! It makes a fuss-free, satisfying lunch when mixed with roasted vegetables and Cheshire cheese. Left overs could be kept and served cold as a side salad – delicious!
Ingredients
- 1 large red pepper deseeded and cut into chunks
- 1 large yellow pepper deseeded and cut into chunks
- 1 large courgette thickly sliced
- 1 tbsp olive oil
- 1/2 tsp cumin seeds (optional)
- 8 small tomatoes halved
- 175 g mushrooms (6oz) halved if large
- 25 g pine nuts (1oz)
- 300 g couscous (10oz)
- 450 ml hot vegetable stock (3/4 pint)
- 1 lemon zest finely grated
- 175 g Red or White Cheshire cheese (6oz) cut in to cubes
- basil leaves to garnish
Instructions
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Put the red and yellow peppers into a roasting dish with the courgette. Sprinkle with the olive oil, then add the cumin seeds, if using. Season with salt and pepper and toss together to coat. Roast for 20 minutes, then turn over the vegetables and add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.
- Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Leave to swell for about 10 minutes, then fluff up with a fork.
- When the vegetables are ready, tip in the couscous and add the chunks of Cheshire cheese. Stir gently to combine, then share out between four warm plates. Scatter with basil leaves and serve at once.
Notes
Nutritional analysis per serving (approximate)
Energy 552kcal Cook’s tips: Use Lancashire or Caerphilly cheese as a change from Cheshire.
Energy 552kcal Cook’s tips: Use Lancashire or Caerphilly cheese as a change from Cheshire.
