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Roasted Vegetable Couscous with green olives

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Charlie H-S

Ingredients

  • 1 Onion
  • 1 Pepper
  • 1 Lemon
  • 1 tbsp olive oil
  • 1 Aubergine
  • 150 g Mushrooms
  • 100 g couscous
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Extra Virgin Olive Oil
  • 35 ml Sleeping Lemons Gin
  • 125 ml Hot stock chicken or vegetable
  • 70 g Pitted green olives

Instructions

  1. Preheat the oven to gas mark 6
  2. Chop the vegetables into chunks and lay onto a baking tray.
  3. Toss in the olive oil (not the fancy extra virgin stuff, but normal olive oil)
  4. Season.
  5. Slice the lemon in half and place on the tray.
  6. Pop into the oven for around 20 minutes.
  7. In the meantime, pop the couscous into a bowl and pour over the hot stock.
  8. Cover with clingfilm and leave to one side.
  9. In the meantime, toast the coriander seeds and cumin seeds in a hot pan - just enough to be able to hear them pop. Remove from the heat and grind in a pestle and mortar (or blitz in a grinder).
  10. Remove the cling film from the couscous and fluff with a fork.
  11. When done, remove the vegetables from the oven.
  12. Squeeze the roasted lemon into the couscous.
  13. Then add in the spices, gin, the extra virgin olive oil and mix.
  14. Add the vegetables and the olives and toss everything together.
  15. Serve with roast chicken, fish, Halloumi, or just stand in the kitchen with a fork and eat it.