This isn’t a dish I cook for the children but I’m sharing it because it’s one of my favourites. The bright colours of the roasted vegetables make it an attractive meal, their sweetness is balanced by a balsamic vinegar dressing and as far as I’m concerned pretty much any meal can be improved by adding goat’s cheese.
I love that this meal feels like a treat but is low in fat and packed full of vitamins and minerals. It’s really easy to make too, the most time-consuming part of preparing it is letting the vegetables cook in the oven (this could be done in advance, the cooked vegetables will be fine in the fridge for a couple of days).
I usually end up cooking way too much couscous so I’ve done a bit of research – the recommended portion size is 60g (which is what I’ve suggested in the recipe) although I found that 40g was plenty for me so you might decide to use less.
I’ve left the couscous plain because both the vegetables and goats cheese have a strong taste. I’m usually not fussy about what oil I use in cooking but I do use olive oil for this meal because I find it makes a difference to the taste. If you want to experiment then mushrooms and aubergine would work well in this recipe too.
Serves 3 adults
- 2 red onions
- 1 yellow pepper
- 1 red pepper
- 1 courgette
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1tsp mixed herbs
- 180g couscous
- 350ml water
- 1 x 120g pack goat’s cheese
- Heat your oven to 180°C.
- Chop the vegetables into large chunks and put into a roasting dish.
- Chop or crush the garlic, then add it to the roasting dish along with the olive oil, balsamic vinegar and mixed herbs. Stir well to make sure all the vegetables are coated them spread them out to cover the bottom of the roasting tray.
- Cook the vegetables for 30 minutes, stirring half way through the cooking time.
- A few minutes before the end of the vegetables’ cooking time boil the water and measure the couscous out into a heatproof bowl. Cover the couscous with the boiling water and leave covered with a clean tea towel for five minutes until the water has been absorbed. Break up the couscous with a fork.
- Serve the vegetables over the couscous then cut the goats cheese into chunks and add to the top.
I’ve linked this recipe up to: