May

lemon and thyme roasted vegetables with cous cous

This recipe was inspired by a Woman’s Weekly Vegetarian recipe that roasted autumn vegetables with whole, cut lemons, rosemary and garlic. The sharp flavours of the lemon and garlic go nicely with the buttery comfort of the cous cous, but this dish would be nice served with quinoa also.

Use whatever vegetables that you have in the crisper, and whatever is in season. Cauliflower is surprisingly nice baked. Substitute the thyme for rosemary or oregano and add a touch of chilli for some warmth.

The sweet potato I used must have been a hybrid I guess, it was half orange, half white down it’s entire length, making for some interesting roasted pieces in the meal.

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Ingredients

variety of mixed vegetables such as potato, sweet potato, pumpkin, carrot, zucchini, cauliflower, capsicum, onion, broccoli, asparagus, parsnip etc cut into bite sized pieces.

olive oil to drizzle

juice of half a lemon

fresh or dried thyme

1 – 2 cloves of garlic, crushed

salt and pepper to taste

equal quantities of cous cous and water

1 – 2 Tbsp butter

Method

Preheat the oven to 220C (420F). Drizzle the baking dish with a little olive oil and preheat also.
Par boil the potato and carrot for a couple of minutes in salted water. Drain well. Toss the rest of the vegetables in the pot with the lemon juice, thyme, garlic, another drizzle of olive oil and salt and pepper to taste. Add to the hot baking dish
Bake the vegetables for 40 minutes, tossing after 20 minutes.
Boil the water in a pot and add a tiny drizzle of olive oil and a little salt to taste. Remove from the heat and add the cous cous. Leave to stand with the lid on for 2 – 3 minutes. Give the cous cous a stir with a fork separating the grains and stir in the butter.
Serve the roast vegetables with the cous cous.

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