Ingredients
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1 Red Onion
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1 Courgette
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1 Red Onion
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1 Sweet Potato
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2–3 tbsp Olive Oil
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200 g Barley
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25 g Butter
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½ Lemon Juice
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plenty of chopped herbs, such as Coriander
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a few Basil
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Salt
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Black Pepper
Directions
Regular couscous is made from wheat but this barley version is even better and perfect if you’re wheat intolerant. It’s available in supermarkets and prepared just like any other couscous.
Steps
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1
Done
|
Preheat the oven to 200°C/180°C Fan/Gas 6. Line a roasting tray with foil. |
|
2
Done
|
Spread the vegetables over the tray and drizzle them with olive oil. Season the vegetables with salt and pepper, then roast them in the oven for about 30 minutes. They should be soft and starting to brown around the edges. Remove the veg from the oven and leave them to cool slightly. |
|
3
Done
|
Put the couscous in a bowl, pour over 400 ml boiling water and add the butter, lemon juice and zest. Season with salt and pepper, then cover and leave the couscous to stand for at least 5 minutes. It should absorb all the liquid. Fluff it up with a fork, add the herbs and pile the roasted veg on top. |
|
4
Done
|
Sprinkle with some torn basil before serving. This salad is also nice served on a bed of salad leaves. |
