Roasted Vegetable Couscous With Hummus

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 red bell pepper
• 1 yellow bell pepper
• 2 garlic cloves, sliced thinly
• 1 small zucchini
• 1 small eggplant
• 6 small mushrooms, quartered
• 1 sprig fresh rosemary
• 1 red onion
• 1 tablespoon olive oil
• 2 cups whole wheat couscous
• 2 1/2 cups vegetable stock (or water)
• 1 cup garbanzo beans
• 1/2 lemon, juice of
• 4 green olives, pitted
• 1 garlic clove
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 425°.
• 2 cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.
• 3 put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.
• 4 season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
• 5 meanwhile, prepare the couscous.
• 6 boil the vegetable stock or water.
• 7 add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
• 8 add freshly ground black pepper and salt to taste.
• 9 fluff through so that the grains separate.
• 10 do this a few times while waiting.
• 11 when ready add the cous cous to the pan with the vegetables and mix well.
• 12 return to the oven for 5 more minutes.
• 13 to make hummus:
• 14 put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.
• 15 season with black pepper and combine till smooth with a blender.
• 16 to serve:
• 17 divide between four plates.
• 18 place veggie mix over the hummus before serving warm or cold.