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 Cous Cous with Roasted Vegetables
Ingredients

2 Courgettes
2 Onions
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
500grm carrots
1 large or 2 small Sweet Potatoes
1 Butternut squash
2 leeks
1tbs dried mixed herbs
1 handful fresh basil
300grm cous cous
400 ml veg stock
1 Lemon
2tbs Olive Oil
Salt and pepper

Method

Cut the Squash, onions and potatoes into nice bite size chunks.
De-seed the peppers and cube thickly.
Slice the courgettes, leeks and carrots about 5mm thick.
Put the oil into a roasting tray and spread over the base.
Place the chopped vegetables in the tray and sprinkle over the mixed herbs, salt and pepper. Cover the tray with tin foil and put into a hot oven for 20 minutes.
Take out of the oven and remove the foil, give it all a good stir, leave off the foil and put back in the oven for another 20 minutes to brown of the veg, but keep an eye on it so it doesn’t burn.
While the vegetables are cooking prepare the cous cous by adding 400ml of boiling veg stock to the cous cous and set aside for 10 mins.
When the vegetables are cooked add them to the cous cous, chop up the fresh basil and squeeze in the juice of the lemon, give it a good stir and serve up.

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