Roast Veg
& Feta Cous Cous
Serves 2
Points per serving (Original points) 6
Serves 2
Points per serving (Original points) 6
1/2 aubergine
1 courgette
1/3 butternut squash
10 cherry tomatoes
2 small onions
1 pepper any colour
1 chilli pepper (optional)
1tbsp olive oil
large pinch of pepper
1 packet Ainsley Harriot Cous Cous (any flavour)
180ml boiling water
60g Feta cheese
1 courgette
1/3 butternut squash
10 cherry tomatoes
2 small onions
1 pepper any colour
1 chilli pepper (optional)
1tbsp olive oil
large pinch of pepper
1 packet Ainsley Harriot Cous Cous (any flavour)
180ml boiling water
60g Feta cheese
Pre-heat the
oven to 180-200 degrees centigrade.
Chop the aubergine, courgette, butternut squash, onions and pepper into medium size chunks and put into a bowl with the tomatoes. Remove the seeds from the chilli, chop finely and add to the other veg. Pour the oil over the veg and stir well to coat. sprinkle ground black pepper over the top and stir in.
Tip the veg into a non-stick roasting tin and bake for 25-35 minutes, turning once.
Meanwhile, prepare the cous cous and chop the feta into small cubes.
When the veg is cooked, mix with the cous cous and feta and serve immediately.
Chop the aubergine, courgette, butternut squash, onions and pepper into medium size chunks and put into a bowl with the tomatoes. Remove the seeds from the chilli, chop finely and add to the other veg. Pour the oil over the veg and stir well to coat. sprinkle ground black pepper over the top and stir in.
Tip the veg into a non-stick roasting tin and bake for 25-35 minutes, turning once.
Meanwhile, prepare the cous cous and chop the feta into small cubes.
When the veg is cooked, mix with the cous cous and feta and serve immediately.
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