Recipe: Moroccan-Style Roasted Vegetable Couscous (serves 2)

MOROCCAN-STYLE ROASTED VEGETABLE COUSCOUS

2 small red onions
1 sweet potato
2 small bell peppers
2 small leeks
2 garlic cloves, halved
2 tablespoons olive oil
1/2 teaspoon dried red pepper flakes
1 1/4 cups couscous
1 1/4 cups hot vegetable stock or water
Handful of fresh mint sprigs
Freshly squeezed lemon juice, to taste
Sea salt and freshly ground black pepper
2 ounces crumbled or diced feta cheese (optional)

Preheat oven to 400 degrees F.

Remove the skin from the onions and slice them into thin wedges. Peel the sweet potato and cut into chunks. Core and seed bell peppers, then chop. Trim leeks, then split them and wash well. Dry with paper towels, and cut into large chunks.

Put the prepared vegetables and garlic on a non-stick baking sheet, or in a small roasting pan. Pour olive oil over the top, add pepper flakes and toss vegetables until they are coated with the oil mixture. Place pan in the preheated oven and cook about 20 to 25 minutes, or until golden and tender.

Meanwhile, put couscous in a large bowl and pour on hot vegetable stock or water. Cover and set aside until couscous swells and absorbs all the liquid, about 10 minutes.

Use a fork to fluff up couscous, then add roasted vegetables and mint sprigs. Add a little lemon juice and season to taste. Sprinkle with feta, if using. Serve immediately while warm.

Serves 2
Source: No-Fuss Dinners by Caroline Marson and Peter Cassidy