Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemony roasted vegetables cous cous salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This is perfect on a hot Summer's day as a light fresh lunch, or as a lovely side for a barbecue. Great recipe for Lemony roasted vegetables cous cous salad. With this recipe I've tried to be relatively healthy yet thinking about getting back to work, so it's also super quick. Italy has different covid restrictions at the moment to back home so I'm back at work tomorrow but my family are.
Lemony roasted vegetables cous cous salad is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Lemony roasted vegetables cous cous salad is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have lemony roasted vegetables cous cous salad using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Lemony roasted vegetables cous cous salad:
- Take cous cous
- Get jar of roasted mixed vegetables in oil - drained
- Make ready hot stock
- Prepare Juice of one lemon
- Make ready About 4 tablespoons of olive oil
- Take Tinned tuna - optional
Garnish generously with fresh chopped basil. Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Pour boiling water over couscous, cover.
Instructions to make Lemony roasted vegetables cous cous salad:
- Put cous cous in a bowl. Add the stock. Stir and cover with cling film for how long it said on the packet, mine said 5 mins. When ready, add olive oil, enough to make it fluff up and loosen the grains. Add lemon juice and mix well again
- Drain vegetables. Mine contained carrots, aubergine and peppers. Throw them in and mix
- Ready to eat as it is, with tuna added or lunch the next day
Grill on med-high heat until tender and skins on peppers are blackened. Pour boiling water over couscous, cover. Heat olive oil in a medium saucepan over medium-low heat. Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
So that is going to wrap this up for this exceptional food lemony roasted vegetables cous cous salad recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
