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TranceEurope`s Recipy Pages

Roasted vegetable couscous


1. 1 aubergine, topped, tailed and cut into 1.5cm pieces
2. 2 courgettes, halved lengthways and cut into 1.5cm pieces
3. 3tbsp mild olive oil
4. 2 red peppers, deseeded, cut into 6 pieces
5. 1 red onion, chopped
6. 1 level tsp dried oregano
7. 200g couscous
8. Finely grated zest � small unwaxed lemon
9. 2tbsp flat-leaf parsley, chopped
10. 50g pistachio nuts, shelled weight
11. 100g Wensleydale or Lancashire cheese, crumbled


1. Preheat the oven to 220C/ 200c Fan/Gas 7. Place the aubergine and courgettes in a bowl with 2tbsp of the oil, then toss so that all the pieces are coated. Spread out in a large roasting tin along with the peppers, skin-side up. Roast in the oven for 25-30 minutes.
2. While the vegetables are cooking, heat the rest of the oil in a pan and gently fry the onion until soft. Remove from the heat, add the oregano, couscous and lemon zest, then give it a stir.
3. Pour in 250ml boiling water and heat gently until simmering. Cover with a lid and remove from the heat. Set aside for 5 minutes.
4. When the vegetables are cooked, skin the peppers and cut into bitesize pieces.
5. Fluff up the couscous with a fork, then add the roasted vegetables. Reheat gently in a pan for 3-4 minutes.
6. Stir in the flat-leaf parsley and pistachios. Put in large bowls and sprinkle over some crumbled cheese, to serve.