Recipe-Finder.com
  • 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C, E
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 carrots, cubed

  2. 1/4 courgette, cubed

  3. 1 red chilli, quartered

  4. 4 tablespoons oil

  5. 2 teaspoons dried coriander

  6. 1 bunch baby asparagus

  7. 8 cocktail tomatoes

  8. 250ml chicken stock

  9. 175g couscous

  10. For the dressing:

  11. 2 tablespoons lemon balm, chopped

  12. 2 tablespoons chopped fresh coriander

  13. 1 teaspoon mint jelly

  14. 1 teaspoon prepared mustard

  15. 4 teaspoons orange juice

  16. 2 dashes lemon juice

  17. 2 tablespoons balsamic vinegar

  18. To assemble

  19. 1/3 cucumber, chopped

  20. 1 small handful dried cranberries

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 C / Gas 6.

  2. Prepare carrots, courgette and chilli and toss with oil and dried coriander in an ovenproof dish.

  3. Roast in oven for 20 minutes. Add asparagus spears and tomatoes to dish and toss to cover in oil. Roast for 20 further minutes.

  4. Boil chicken stock and add couscous. Leave couscous for a few minutes off the heat to cook, then fluff with a fork. (optionally add a knob of butter)

  5. Mix dressing ingredients together and let stand.

  6. Let roasted vegetables cool a little. Remove chili from vegetable mix and chop finely before returning to dish.

  7. Add cucumber and cranberries to cooling vegetables. Pour dressing over vegetables and toss.

  8. Add couscous to vegetable mix and serve warm or chilled.

Comments

882,796
Send feedback