Baked couscous with roast vegetables and harissa

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Prep Time: 20 minutes
Servings: 8
Cooking Time: 1 hour
  • 500ml - couscous
  • 30ml - butter
  • 500ml - chicken stock
  • 60ml - olive oil
  • 1 - red pepper, thickly sliced
  • 1 - yellow pepper, thickly sliced
  • 2 - aubergines, sliced
  • 2 - onions, sliced into eighths
  • 250g - baby marrows, sliced
  • - salt and freshly ground black pepper, to taste
  • 1 - tin of chopped tomatoes
  • 30ml - harissa
  • - fresh coriander leaves (for garnishing)
Serve the couscous warm or at room temperature.

1. Place the couscous in a measuring jug. Heat the butter and chicken stock in a saucepan on the stove, remove it from the heat and add the couscous. Cover the saucepan with a lid and leave to stand for 5 minutes. Use a fork to fluff up the couscous before stirring in the olive oil and then transferring it to an ovenproof dish.

2. Mix the vegetables with a little more olive oil and spread them out in another ovenproof dish. Season with salt and freshly ground black pepper and roast for 30-40 minutes or until lightly roasted. Mix the tomatoes and the harissa, add the mixture to the vegetables and stir to combine. Place the roasted vegetables on top of the couscous and return the dish to the oven for 20 minutes. Serve the couscous warm or at room temperature and scatter the fresh coriander leaves on top just before serving

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