John Myers
Ingredients for 2 servings:
- 150 g couscous
- ½ cauliflower, cut into florets
- 1 fennel bulb(s), diced
- 1 red pointed pepper, cut into strips
- 1 stalk(s) Celery, sliced
- 1 sweet potato(s), diced
- 1 onion(s), red, diced
- 1 onion(s), diced
- 3 cloves garlic, chopped
- 1 olive oil for frying
- 1 balsamic vinegar
- e.g. sea salt
- 1 tsp black pepper (Malabar), ground pepper
- 1 tbsp oregano
- 1 tbsp basil
- 20 ml walnut oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Couscous with oven-baked vegetable salad, vegan
Cook the couscous according to the package instructions and let it sit. Then keep warm. Preheat oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper. Spread the vegetables and spices on the baking sheet. Pour olive oil and walnut oil over the vegetables. Mix everything well and cook in the preheated oven for 15 minutes. Then reduce the oven temperature to 150°C (300°F) and cook for another 15 minutes. Arrange the couscous and baked vegetables on a plate, season to taste, and serve.
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