Mains

Roasted Vegetable Cous Cous with Mixed Leaf Salad

Marvellously versatile cous cous performs beautifully in this dish, which is brimming with the very best fresh produce!

Serves 4-6.
Prep Time: 15 minutes.
Cooking Time: 20 minutes.

Ingredients

• 3 small garlic bulbs, cloves separated, unpeeled (or 3 garlic cloves)
• 175g packet Vine Sweet Minicaps® baby capsicums, quartered lengthways and seeded
• 250g packet baby red capsicums, quartered and seeded
• 1 bunch Broccolini® baby broccoli, sliced into 1cm slices
• 200g punnet The Original™ golden grape tomatoes
• 200g punnet The Original™ grape tomatoes
• 200g cous cous
• 2-3 tbsp lemon juice
• 5 tbsp olive oil
• Salt and black pepper

Mixed Leaf Salad

• 1 bunch baby endive
• 1 Treviso™ radicchio, sliced widthways
• 50g Sweet Gems™ baby cos lettuce hearts
• 175g Qukes® baby snacking cucumbers, thickly sliced on the diagonal
• 1/3 cup extra virgin olive oil
• 2 tbsp lemon juice

Cooking Instructions

• Preheat oven to 200°C.
• Put 2 tbsp of the olive oil in a roasting pan. Add the garlic, Vine Sweet Minicaps® baby capsicums, baby red capsicums, The Original™ golden grape tomatoes and The Original™ grape tomatoes.
• Season well with salt and black pepper. Roast for 20 minutes, shaking the pan occasionally.
• Meanwhile, cook the cous cous according to the packet instructions. Place in a serving bowl with the remaining 3 tbsp of olive oil and the lemon juice. Season well with salt and black pepper.
• Blanch the Broccolini® baby broccoli in boiling water for 3 minutes. Drain and add to the cous cous.
• To make the salad, combine the salad leaves and Qukes® baby snacking cucumbers in a serving bowl. Combine the oil and lemon juice, season with salt and black pepper and drizzle over the salad.
• Once the vegetables are roasted, squeeze the garlic into the pan, discarding the skins. Add the roasted vegetables and pan juices to the cous cous and gently combine.
• Serve warm or cold.