Vegetable Pesto Couscous
A super speedy veggie recipe with couscous as the key ingredient. With punchy fresh pesto, this yummy recipe goes a long way towards your five a day.
Introduction
You’re at the gym for the first time in donkey’s years and you go for that pre-session weigh in. Alarm bells ring and you panic as you try to mentally organise a healthy eating plan. Well, for a start, look no further than this veggie pesto couscous – an ideal way to begin a detox. Light, full of flavour and, best of all, low in calories, it’s tasty enough to fill you up without having to fight your conscience. Effortless healthy eating …
Ingredients
| 1 | red pepper |
| 1 | yellow pepper |
| 1 | medium aubergine |
| 1 | medium courgette |
| 1 | red onion |
| 3 cloves | of garlic |
| 2 shots | of olive oil |
| 200g | couscous |
| equal volume veg stock | |
| 2 tbsp | of green pesto |
Method
PREHEAT oven to 220°C.
HACK up all the vegetables into irregular-shaped mouth-sized pieces and throw into a deep baking tray.
TOSS in olive oil.
PEEL and crush the garlic over the veg.
ROAST in oven for 15 minutes.
PREPARE the couscous.
TIP in the roasted vegetables and pesto.
STIR, season and allow to cool completely.
STORE in tupperware for the perfect picnic in the park, travel snack or post-gym boost.
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