Roast Cauliflower and Vegetable Couscous Recipe

• ½ Cauliflowers
• 150 gm Courgettes or Zucchini
• 110 gm Red Peppers (deseeded)
• 150 gm Red Onions (thickly sliced)
• 2 tbsp Olive Oil
• 225 gm Couscous
• 400 ml Vegetable Stock
• Salt to taste
• Black Pepper to taste (grounded)
• 2 tbsp Parsley (chopped)

• Preheat the oven to 425°F.
• Cut the cauliflower into 1-2 cm florets and courgettes, red pepper into ½ -1 cm slices.
• Lay all the vegetables in a roasting pan evenly, sprinkle over 1 tbsp olive oil and roast it in the preheated oven for 20-25 min. Meanwhile turn the vegetables when it’s about to get brown.
• Mix couscous and stock in a big bowl, cover & leave it for 5-8 min.
• Add couscous to the cooked vegetables; also put the left over olive oil.
• Sprinkle salt & pepper for the seasoning.
• Serve it with little parsley over it.