Roasted peppers with herb couscous

Roasted peppers with herb couscous
  • Serves icon Serves 4
  • Time icon Takes 20 min to make, 40 min to cook

This healthy vegetarian recipe of roasted peppers and couscous is hearty enough to serve as a main.

Nutrition: per serving

Calories
302kcals
Fat
11g (5.1g saturated)
Protein
8.5g
Carbohydrates
39.9g (12.3g sugar)
Salt
0.6g
Calories
302kcals
Fat
11g (5.1g saturated)
Protein
8.5g
Carbohydrates
39.9g (12.3g sugar)
Salt
0.6g

Ingredients

  • 1 (about 100g) small courgette, sliced
  • 1 red onion, cut into wedges
  • 2 garlic cloves, sliced
  • 12 plum tomatoes, halved
  • 1 tbsp olive oil
  • 4 red or yellow peppers, halved
  • 50g asparagus tips
  • 100g vegetarian goat’s cheese, crumbled
  • 200g barley couscous (we used Belazu)
  • 250ml hot vegetable stock
  • 1 tbsp roughly torn fresh basil leaves
  • 1 tbsp roughly chopped fresh parsley leaves
  • ½ tbsp finely chopped fresh mint leaves

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Put the courgette, red onion, garlic and cherry tomatoes in a bowl; drizzle with the oil, season and mix well. Place the halved peppers, cut-side up, in a roasting tin and divide the mixture among them. Evenly distribute the asparagus and goat’s cheese. Place in the oven for 30-40 minutes, until the peppers have softened and the cheese is turning golden.
  2. Meanwhile, put the barley couscous in a bowl and cover with the hot vegetable stock. Cover with cling film, leave to stand for 8-10 minutes, then season and fluff with a fork.
  3. When the peppers are ready, stir the herbs into the couscous and spread over a serving plate. Top with the peppers and drizzle with any juices from the roasting tin.

delicious. tips

  1. Peppers are rich in a variety of antioxidants, and barley couscous offers slow-release carbs and some fibre.

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