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Roasted vegetable couscous with mascarpone

Ingredients

  1. Step 1 4 red peppers , deseeded and sliced
  2. Step 2 2 courgettes , halved and then cut into thick sticks
  3. Step 3 2 garlic cloves , peeled and bruised
  4. Step 4 1 tbsp olive oil , plus extra for drizzling
  5. Step 5 ½ tsp sugar
  6. Step 6 6 tomatoes , quartered
  7. Step 7 1 red chilli , deseeded and finely sliced
  8. Step 8 200g couscous
  9. Step 9 400g can chickpea , rinsed and drained
  10. Step 10 50g mascarpone or full-fat soft cheese (add a little more if you like)
  11. Step 11 small handful chopped flat-leaf parsley
Roasted vegetable couscous with mascarpone
Calories: 371 Carbohydrate: 51 g Protein: 11 g Fat: 15 g
Cook time: 60 minutes Prep time: 20 minutes Total time: 80 minutes Servings: 4

TAGS

Dinner Main course middle eastern chickpea chickpea Courgette Courgette Cous cou Couscou Couscous salad Easy Garlic clove Garlic clove Good Food Healthy Mascarpone Parsley Red chilli Red chilly Red pepper Red pepper Roast veg Student Sugar Tomato Tomato Vegetarian

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
  2. Step 2 Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
  3. Step 3 Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.