Veggie Cous Cous

January 07, 2021  /  Harriet Moran-Smith

INGREDIENTS

-A pack of mushrooms, halved
- 2 courgettes, chopped
- 1 aubergine, chopped
- A pack of baby tomatoes, halved
- 2 garlic gloves, chopped (I use the Very Lazy pre chopped stuff)
- 250g Mediterranean cous cous
- A can of cannellini beans
- Balsamic vinegar

METHOD

  1. Put all the vegetables in a roasting tray. Scatter the garlic over the top and add some olive oil then roast for 20 minutes in a 200 degree oven

  2. Add the cannellini beans and 2 tbsp of balsamic then return to roast for another 10 minutes

  3. Cook the cous cous according to packet instructions

  4. Mix it all together