Couscous with Roasted Vegetables and Grilled Pork Belly
I cheated slightly by buying 2 ready to cook Mediterranean style vegetable trays which contained, cherry tomatoes, pepper, courgettes and red onions. With a toddler and newborn at home I always try to find an easier alternative which saves me time.
Note: I also added some left over boiled spinach to the couscous as I didn't want to throw it away.
Couscous with Roasted Vegetables and Grilled Pork Belly
I cheated slightly by buying 2 ready to cook Mediterranean style vegetable trays which contained, cherry tomatoes, pepper, courgettes and red onions. With a toddler and newborn at home I always try to find an easier alternative which saves me time.
Note: I also added some left over boiled spinach to the couscous as I didn't want to throw it away.
Open in Cookpad AppSteps
- 1
Firstly marinade the pork belly in salt, pepper, garlic granules and a pinch of chilli flakes. Cover and place in fridge for a minimum of 1 hour.
- 2
Next preheat oven to 200c. Toss the vegetables in olive oil. Add the garlic cloves whole (2 in each tray) and a few sprigs of thyme. Season with salt and pepper.
- 3
Note: You can make your own roasted vegetables by chopping red and yellow peppers, courgettes, red onions and by adding cherry tomatoes and following the same steps, just remember to add a baking sheet to the tray before spreading the vegetables to stop the vegetables sticking to the tray.
- 4
Roast the vegetables for about 40-50 minutes (times vary) until they are soft and slightly browned. Stirr the vegetables a couple of times whilst baking.
- 5
While the vegetables are cooking prepare the couscous.
- 6
I used to 2 vegetable stock cubes to make the stock. Bring the stock cubes and water to boiling point, covering it with a lid.
- 7
Once the water is boiling and stock cubes have dissolved add the couscous and cover with the lid once again and let the couscous sit undisturbed for at least 10 minutes. Then using a fork fluff the couscous.
- 8
In the meantime, heat a grill pan over medium-high heat and grill the pork belly for about 3-4 minutes on each side. Set aside to rest for 5 minutes once cooked.
- 9
Once vegetables are cooked remove the garlic and roughly chopped. Discard the thyme sprigs.
- 10
Combine the vegetables, garlic, couscous and parsley. Toss together well to combine. Season with salt and pepper if needed.
- 11
Plate the couscous and vegetables. Sprinkle with paprika.
- 12
Slice the pork belly thinly and top the couscous. Serve immediately.
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