Laurents Mediterranean Roasted Vegetable Couscous

A vibrant Mediterranean couscous packed with beautifully roasted aubergines, peppers, courgettes and juicy tomatoes. Fresh basil, aromatic herbs, zesty lemon and extra virgin olive oil bring everything together, creating a colourful dish bursting with Mediterranean flavours. Delicious served warm or cold, it’s perfect as a light lunch, side dish or part of a Mediterranean spread.

THE INGREDIENTS:

• Couscous

• Aubergines, diced

• Red and yellow peppers, diced

• Courgettes, diced

• Cherry tomatoes, halved

• Red onion, finely sliced

• Garlic, finely chopped

• Extra virgin olive oil

• Vegetable stock

• Fresh lemon juice and zest

• Fresh basil, roughly chopped

• Fresh parsley, chopped

• Fresh mint, chopped

• Smoked paprika

• Dried oregano

• Chilli flakes

• Sea salt

• Freshly ground black pepper

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Preheat the oven to 200°C.

Place the aubergines, peppers, courgettes, tomatoes and red onion on a large baking tray. Add the garlic, drizzle generously with extra virgin olive oil and season with smoked paprika, oregano, chilli flakes, sea salt and black pepper.

Toss everything together and roast until the vegetables are tender, lightly caramelised and full of flavour.

Meanwhile, place the couscous in a large bowl and pour over the hot vegetable stock. Cover and leave to absorb the liquid, then fluff gently with a fork.

Add the roasted Mediterranean vegetables and all their flavourful roasting juices to the couscous. Finish with fresh lemon juice and zest, plenty of fresh basil, parsley and mint, followed by an extra drizzle of olive oil.

Toss gently until everything is well combined. Serve warm, at room temperature or chilled, finished with a few fresh basil leaves and a squeeze of lemon.