This roasted pepper giant couscous is perfect for meal prep. Combine it with your favourite protein and dressing to build your perfect meal.
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Serves
2
Red Bell Pepper
Red Onion
Cherry Tomatoes
Garlic Clove
White Wine Vinegar
Giant Couscous
Fresh Parsley
Lemon
Serves
2
Red Bell Pepper
Red Onion
Cherry Tomatoes
Garlic Clove
White Wine Vinegar
Giant Couscous
Fresh Parsley
Lemon
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Step 1.
Heat the oven to 190°C.
Step 2.
Trim and chop the pepper into 2cm chunks. Peel and wedge the onions. Thinly slice the garlic cloves. Add all of the veg into an oven tray and pour the vinegar in. Drizzle with olive oil then slide into the oven to roast for about 40-45 mins until softened and caramelised.
Step 3.
Cook the couscous according to package instructions. Finely mince the parsley.
Step 4.
Stir the parsley and roasted veggies through the couscous. Juice the lemon in and toss to combine. Taste and season with salt and pepper.
Step 5.
Serve the couscous with your choice of protein and any extra veggies, dressings or toppings you like. If batch cooking for the week, transfer the couscous to a container and store in the fridge until ready to eat.
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