MOSTLY ROAST - Serves 2
Roasted Vegetable Cous Cous with Black Pepper Hummus
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 small aubergine
- 1 red onion
- 30ml (2 tbsp) olive oil
- 1 x 100g sachet Ainsley Harriott Tomato Tango Cous Cous
- 125g carton hummus
- 45ml (3 tbsp) thick Greek yoghurt
- juice of ½ lemon
- Salt and freshly ground black pepper
Method
Preheat the oven to 220°C/425°F/Gas Mark 7/fan oven 200°C. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 2.5cm (1 inch) pieces. Tip into a large roasting tin and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
Meanwhile, prepare the Ainsley Harriott Tomato Tango
Cous Cous according to the instructions on the carton. To make the black pepper hummus, put the hummus in a bowl and whisk in the Greek yoghurt, lemon juice. Season with plenty of black pepper.
Cous Cous according to the instructions on the carton. To make the black pepper hummus, put the hummus in a bowl and whisk in the Greek yoghurt, lemon juice. Season with plenty of black pepper.
TO SERVE: Fork the roasted vegetables through the cous cous and divide between two plates. Drizzle over the black pepper hummus before serving warm or cold.
OTHER IDEAS: Roast a selection of root vegetables, such as sweet potatoes, carrots, parsnips and swede.
