Roasted butternut, baby marrow, red onion, cherry tomatoes and couscous, with sun-dried tomato sauce! Um, yes please.
Did you know that couscous is a staple food throughout North African countries? It is so easy and quick to prepare, and such a great substitute for when you’ve just had an overdose of rice! If you have leftover roasted veggies from last nights dinner, they can be used to make this dish in just 10 minutes!
The sun-dried tomato sauce takes this vegetable couscous to another level. This recipe is super versatile, so feel free to add/subtract any veggies you like. If you give this recipe a try, leave a comment and let me know what you think! Don’t forget to take a photo and tag #biancaeatsplants on Instagram. Enjoy!
- 1 cup couscous
- 150g baby marrow, chopped
- 500g butternut, peeled and diced
- 1 cup cherry tomatoes, halved
- 70g red onion, sliced
- 200ml sun-dried tomato sauce (I used this one)
- Add butternut to a lined baking tray, drizzle with a little olive oil and roast for 10 minutes at 200ºC. At the 10 minute mark, add the baby marrow, tomatoes and onion to the baking tray, drizzling a little more olive oil on top. Roast for a further 20 minutes.
- While the vegetables roast, prepare the couscous. Mix 1 cup of uncooked couscous with a pinch of salt and a pinch of mixed herbs in a pot or bowl with a lid.
- Add 1 cup of boiling water to couscous, cover and set aside for 10 minutes until the water has absorbed. Fluff the couscous with a fork before serving.
- Warm the sun-dried tomato sauce according to package instructions. Add couscous and roasted vegetables to the sauce and mix to combine.
Total Time: 30 minutes