Roast pepper & tomatoe cous cous

Name: Roast pepper & tomatoe cous cous
Total time: 2700 s
Yield: 8-12 people
Cuisine: British
Ingredients: 500 g cous cous; 1/2 cup chopped coriander; 1 green chilli; 4 mixed sweet peppers; 8 vine tomatoes; Plenty of salt and black pepper; 50 g unsalted butter; 1 tblsp Balsamic vinegar; 4 tblsp Extra virgin olive oil; 650 ml Vegetable stock (1 veg stock cube); 4 cloves garlic; 1 medium onion; 1 veg stock cube; 1/2 lemon

Kipp Clark @kipplidge

An old recipe for barby's, and to accompany middle eastern kebabs & meat dishes.

Kipp Clark @kipplidge

An old recipe for barby's, and to accompany middle eastern kebabs & meat dishes.

Saved

Ingredients

45 minutes

8-12 people

500 gcous cous
1/2 cupchopped coriander
1green chilli
4mixed sweet peppers
8vine tomatoes
Plenty of salt and black pepper
50 gunsalted butter
1tblsp Balsamic vinegar
4tblsp Extra virgin olive oil
650 mlVegetable stock (1 veg stock cube)
4 clovesgarlic
1medium onion
1veg stock cube
1/2lemon

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Steps

45 minutes

1

Wash the veg. Peel and dice the onion, finely chop garlic. Chop the coriander leaf roughly. Juice the lemon. Weigh out the unsalted butter. Finely slice the chilli.
2

Preheat oven to 200C. Half the tomatoes and half and deseed the pepper. Mix 2 tbsp EV olive oil with 1 tblsp balsamic vinegar. Cover the tomatoes and peppers in the oil mix, season, and sprinkle with 1/2 garlic. Roast for 20 mins.
3

Fry the onion in olive oil till soft and translucent, on a low heat. Add the garlic and fry for another minute. Turn off the heat.
4

Boil the kettle and make the stock. Melt the butter in a large saucepan. Lightly fry the cous cous in the butter for 2 mins. Add the stock, lemon juice, veg fried onion/garlic and plenty of seasoning; stir well. Leave to stand for 10 minutes then stir in the chilli and coriander.