Roasted Mediterranean Vegetables with Cous Cous

Essential

• A sharp knife.
• Kitchen scales.
• A container with a lid for the cous cous.

Optional

• A garlic crusher

Vegetables

• 1 Aubergine
• 2 medium courgettes
• 450g (1 lb) cherry tomatoes, skinned
• 1 small red pepper
• 1 small bulb fennel
• 1 large onion
• 2 cloves garlic
• 5 fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 50g (2 oz) pitted black olives, chopped
• 1 heaped tablespoon capers
• Sea salt
• Freshly milled black pepper.
• 1/2 teaspoon of sea salt

Cous Cous

• Wholewheat Cous Cous
• Boiling water
• 1tbsp olive oil or butter

Vegetables

• Wash the tomatoes, courgettes, aubergines, fennel and basil leaves and red pepper
• Chop the aubergine, courgettes, red pepper, fennel into bite-sized pieces.
• Place the aubergine, courgettes, red pepper, fennel, and onion in a large roasting dish.
• Scatter the crushed garlic evenly over the vegetables.

• Drizzle the olive oil over the mixture, ensuring all the vegetables are lightly coated.
• Season to taste with salt and freshly milled black pepper.
• Toss the vegetables well to combine.

Vegetables

1. Place the roasting dish in the oven preheated to 180C and roast for 30 minutes or 15 minutes a multi cooker.
2. Remove the dish from the oven or multi cooker and stir in the chopped olives and capers.
3. Scatter the torn basil leaves over the top for a fresh burst of flavour.

Cous Cous

1. Pour boiling water into the container to just cover the cous cous.
2. Place the lid on the container immediately.
3. Leave for 5 minutes
4. Fluff up the Cous Cous with a fork