Wednesday, December 01, 2004

Roast vegetables with cous cous

  • Chop veg into large chunks (1") or wedges:
sweet potatoes
red onions
garlic (whole bulb, bottom end chopped off)
1 pepper- pref yellow or red

  • Drizzle with olive oil and roast at 200 for 1/2 hour
  • Top with slices of feta cheese and bake for a further 5 mins.
  • Do another dish of just potato wedges if there are a lot of people.
  • Soak cous cous in boiling water + veg stock powder for 10 mins.
  • Remove skins when cooked for younger children.


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