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Roasted vegetable couscous with mascarpone

Roasted vegetable couscous with mascarpone

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Rating: 4 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This hearty supper is healthy, cheap and filling - great for an easy meal for your mates

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal371
fat15g
saturates5g
carbs51g
sugars16g
fibre7g
protein11g
low insalt0.41g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.

  • STEP 2

    Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.

  • STEP 3

    Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

Rating: 4 out of 5.25 ratings
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