Roasted Moroccan Vegetable Couscous
- 1 tbsp Olive Oil
- 1 Sweet Potato
- 1 Courgette
- 1 Red Onion
- 2 Carrots
- 1 Pepper
- 3 tsp Spice Mix
- Preheat oven to 375F/180C/160C Fan. Line baking tray with greaseproof or foil for easy cleaning afterwards.
- Place all vegetables on tray and toss them with the oil and spices. Mix them well so all are thoroughly covered. Make sure vegetables are in a single layer before cooking in the oven for 20 minutes.
- After 20 minutes turn all the vegetables and bake for another 20 minutes or until the vegetables are tender.
- Cooked couscous according to packet instructions with boiling water and a stock cube. Serve hot or cold.
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