• 4servings
  • 75minutes
  • 515calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbls olive oil

  2. 12 cooked baby new potatoes, halved

  3. 1 red and 1 yellow pepper, deseeded and cut into chunks

  4. 2 large courgettes, cut into thick slices

  5. 2 small red onions, peeled and sliced

  6. 2 cloves garlic, unpeeled, lightly squashed

  7. 200g tub ready-grilled artichokes

  8. 200g (7oz) couscous

  9. 300ml ( 1/2 pint) hot stock or water

  10. Zest and juice of 1 lime

  11. Salt and freshly ground black pepper

  12. 200g tub hummus, to serve

Instructions Jump to Ingredients ↑

  1. Set the oven to 220°C/Gas Mark 7. Spoon the oil into a roasting tin and put in the oven to heat up for 5 mins, while you prepare the vegetables.

  2. Mix the potatoes, fresh vegetables and garlic in the hot oil in the tin and roast for 40 mins, stirring occasionally. Add the artichokes to the pan for the last 5 mins of cooking.

  3. Put the couscous into a bowl, pour the hot stock or water over and leave for 5 mins, until the liquid is absorbed. Add the roasted garlic purée, squeezed out of its skin, lime zest and juice and seasoning, to taste, and fluff couscous up with a fork.

  4. Season the vegetables and serve with the couscous and hummus (drizzle with oil from the artichokes, if you like).


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