Herbed Couscous with Roasted Vegetables

WITH ARBOSANA BELOW 25° EVOO

FRESH • HERBACEOUS • DELICATE

Fluffy herbed couscous tossed with colourful roasted vegetables, feta and Arbosana EVOO for a fresh, delicate finish.

PREP

15 mins

COOK

30 mins

SERVES

4

DIFFICULTY

Easy

Ingredients

250 g couscous

1 zucchini, roughly chopped

1 red capsicum, roughly chopped

½ butternut pumpkin, cut into small cubes

1 red onion, cut into wedges

200 g cherry tomatoes

4 tbsp Arbosana Below 25° Extra Virgin Olive Oil, plus extra to finish

60 g feta, crumbled

2 tbsp toasted pine nuts

Handful fresh parsley, finely chopped

Handful fresh mint, finely chopped

1 lemon

Sea salt

Freshly cracked black pepper

Method

1. Roast the vegetables

Preheat oven to 200°C. Arrange the zucchini, capsicum, pumpkin, red onion and cherry tomatoes on a lined baking tray. Drizzle with 2 tbsp Arbosana EVOO and season with salt and pepper. Roast for 25–30 minutes, until tender and lightly caramelised.

2. Prepare the couscous

Prepare the couscous according to packet instructions. Once tender, fluff gently with a fork and allow to cool slightly.

3. Add the herbs

Stir the parsley, mint, finely grated lemon zest and a squeeze of fresh lemon juice through the couscous.

4. Assemble

Gently fold through the roasted vegetables, crumbled feta and toasted pine nuts.

5. Finish & serve

Drizzle generously with the remaining Arbosana EVOO, season to taste and serve warm or at room temperature.

THE OIL WE USED

Arbosana Below 25° EVOO

Delicate, fruity and buttery, our Arbosana Below 25° EVOO brings the roasted vegetables and fresh herbs together while adding a smooth, vibrant finish to the couscous.

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