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Honey Roasted Vegetables & Feta with Couscous Print E-mail
Ceri Balston   
Tuesday, 04 October 2005

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This is a stunningly simple meal to prepare that you can adapt to whatever vegetables you have in your fridge. After a little preparation you can just put it in the oven and carry on with whatever you want.

Ingredients (serves 3-4)

  • 1 red pepper
  • 1 medium aubergine
  • 1 handful of mini Italian tomatoes
  • 5 baby marrow
  • 1 small punnet of baby sweetcorn
  • a sprig of thyme
  • 3 tbsp extra virgin olive oil(just enough to coat the veggies)
  • 1 tbsp honey
  • Salt & pepper to taste
  • 100g of feta cheese
  • 175g couscous
  • 1 tbsp parsley
  • a knob of butter

Method

  • Preheat your oven to 200°C.

  • Cut all the veggies into small bite size chunks and place in a baking dish with the thyme.

  • Add the olive oil, honey salt & pepper and mix to coat the veggies.

  • Cook in the oven for 40mins, stirring once to brown evenly.

  • Cut feta into cubes and add to vegetables. Cook for a further 5mins or until slightly melted.

  • While the vegetables are cooking prepare the couscous according the instructions on the packet. To make it a little more interesting, cook it in vegetable stock. Add the chopped parsley and a knob of butter just before serving.

 

 
 
 
 
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