Roasted vegetable couscous

Ingredients :

(for 6 people)
  • 4 zucchinis, diced
  • 500g pumpkin, peeled, shelled, and diced
  • 1 red onion, quartered
  • 250 g of cherry tomatoes
  • 75 ml of olive oil
  • 200 g of couscous
  • Fresh cilantro, chopped mint and parsley
  • Couscous spices
  • The juice of a lemon
  • 250 ml of boiling water
Preparation : 10min
Cooking : 30min

Preparation :

  1. Place the pumpkin, zucchini, tomatoes, and onion in a dish with 2 tablespoons of olive oil. Add the herbs and spices. Salt and pepper then mix.
  2. Roast for 25 minutes in an oven preheated to 220°C
  3. Meanwhile, put the couscous semolina in a container then pour the boiling water. Cover the container with a tea towel and let stand for 5 minutes until the beans swell.
  4. Whisk together the remaining olive oil and lemon juice in a bowl, pour over everything, then season with S&P.
  5. Serve the roasted vegetables with the semolina.