Ingredients
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1 Red Onion
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1 red or yellow Bell Peppers
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1 small Aubergines
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2 tbsp Olive Oil
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4 oz/scant 1 cup (100 g) giant Couscous
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5 fl oz/scant ¾ cup (150 ml) Vegetable Broth
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1 grated Lemon Juice
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2 tbsp Pine Nuts
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7 oz/¾ cup (200 g) canned Chickpeas
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a handful of flat-leaf Parsley
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Salt
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freshly ground Black Pepper
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Tahini Drizzle
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4½ oz/½ cup (120 g) natural low-fat Yoghurt
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2 tsp Tahini
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1 Garlic
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1 tsp Olive Oil
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½ grated Lemon Juice
Directions
Eat this warm for a light lunch or for tea. Try it cold as a packed lunch, too. Also try varying the roasted vegetables you use – beetroot, courgettes or tomatoes, for example, work just as well.
Steps
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1
Done
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Preheat the oven to 180°C/160°C fan/350°F/gas 4. |
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2
Done
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Put the red onion, (bell) pepper and aubergine or fennel in a roasting pan and drizzle with the olive oil. Season lightly with salt and pepper, then roast in the oven for 25–30 minutes until tender. |
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3
Done
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Meanwhile, make the tahini drizzle: put all the ingredients in a bowl and mix together well, seasoning to taste with salt and pepper. |
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4
Done
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Cook the couscous, according to the packet instructions, in the vegetable stock. Fluff it up with a fork and stir in the lemon zest and juice. Season to taste and transfer to a serving bowl. |
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5
Done
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Set a small heavy-based frying pan (skillet) over a medium–high heat, add the pine nuts and toast, tossing them occasionally, for 2 minutes until golden brown. Remove from the pan immediately. |
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6
Done
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Stir the roasted vegetables (and their oil) into the cooked couscous with the chickpeas and herbs. Drizzle with the tahini mixture and sprinkle with the toasted pine nuts. Serve warm or cold. |
