A super-healthy vegetarian option with tomato and garlic. A great family meal for when you don't fancy meat or fish.
Ingredients
- 75ml (5tbsp) olive oil
- 4 courgettes, trimmed and thickly sliced
- 1 red onion, sliced
- 2 garlic cloves, thinly sliced
- 225g (8oz) small tomatoes, halved
- Few fresh thyme sprigs
- 250g (9oz) couscous
- Juice from 1 lemon
WEIGHT CONVERTER
Method
- Preheat the oven to 200°C, 400°F, Gas 6. Place 45ml (3tbsp) of the olive oil in a large roasting tin and heat in the oven for 5 mins. Add the courgettes, onion and garlic and toss to coat in the hot oil. Season with salt and freshly ground black pepper and roast for 15 mins. Add the tomatoes and thyme and roast for a further 10-15 mins until the vegetables are tender.
- Meanwhile, place the couscous in a bowl with 2.5ml (1/2tsp) salt and pour over 300ml (1/2pt) boiling water. Stir once, then cover the bowl and leave for 10 mins.
- Fluff the couscous with a fork and add the rest of the olive oil and the lemon juice. Season well. Top with the roasted vegetables and any juices from the roasting tin. Serve warm or cold.
Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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