FOOD

A sizzling hot Curry Couscous and Veggie Bake recipe

Featuring a flavourful mix of ingredients.
couscous
4
20M
20M
40M

Ingredients

TIP: For a change, swap pumpkin for carrots or sweet potato and eggplant for zucchini.

Method

Step 1

Place vegetables, chickpeas, and garlic in a medium non-stick roasting pan. Drizzle over oil. Sprinkle with curry powder. Season with salt and pepper. Toss to coat. Arrange in an even layer.

Step 2

Cook in a very hot oven (220C) for 15 to 20 minutes until vegetables are lightly browned and just tender. Remove. Stir in couscous, stock and 1/2 cup water. Cover with two layers of foil.

Step 3

Cook in a moderate oven (180C) for 20 minutes, until couscous is tender, and liquid is absorbed. Stand covered for 10 minutes.

Step 4

Garnish with mint. Serve with yoghurt and lemon wedges.

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