Vegan Roasted Vegetable Cous Cous with Hummus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 red pepper1 yellow pepper 2 garlic cloves, sliced thinly1 courgette (zucchini)1 small aubergine (eggplant)6 small mushrooms, quateredSprig of fresh Rosemary1 red onion 15ml (1tbsp) olive oil2 cups Cous Cous 2 ½ cups vegetable stock (or water)1 cup Garbanzo beansLemon juice to taste4 green olives WITHOUT PIPS1 Clove garlicSalt and freshly ground black pepper to taste
Preheat the oven to 220°C/425°F/Gas Mark 7/fan oven 200°C. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 2.5cm (1 inch) pieces. Tip into a large roasting tin, add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
Meanwhile, prepare the cous cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the cous cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes.
Add freshly ground black pepper and salt to taste. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the cous cous to the pan with the vegetables in and mix round really really well. Return to the oven for 5 more mins.
To make the hummus, put the garbanzos in a bowl with a clove of garlic, lemon juice, 4 green olives (without pips). Season with plenty of black pepper and whizz it all up with a blender.
TO SERVE: Divide between four plates. Drizzle over the hummus before serving warm or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user TREEHUGGER73.
Meanwhile, prepare the cous cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the cous cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes.
Add freshly ground black pepper and salt to taste. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the cous cous to the pan with the vegetables in and mix round really really well. Return to the oven for 5 more mins.
To make the hummus, put the garbanzos in a bowl with a clove of garlic, lemon juice, 4 green olives (without pips). Season with plenty of black pepper and whizz it all up with a blender.
TO SERVE: Divide between four plates. Drizzle over the hummus before serving warm or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user TREEHUGGER73.
Nutritional Info Amount Per Serving
- Calories: 273.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 376.6 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 8.8 g
- Protein: 8.4 g
Member Reviews