Fruity Corn Couscous and Roasted Vegetables with Tomato Salad​

Ingredients: Serves 2 people and it is 5 of your 5 a day per person

50g corn couscous

50g sweet corn

50g pomegranate

2 pinches of fresh finely chopped parsley

2 tbsp of lemon juice

2 pinch of cracked black pepper

2 pinch of chilli flakes

2 pinch cumin

2 pinch of ground coriander

Side salad

14 x tomatoes, cut the tomatoes in half

4 inch cucumber, cut in half lengthways then sliced across

A drizzle chilli oil

Handful of salad leaves (baby spinach, watercress & rocket

Roasted vegetables

½ red pepper cut into chunks

½ yellow pepper

7 Mushroom cut in half

Courgette cut into chunks

Pinch of smoked paprika

Pinch paprika

Pinch of chilli flakes

Pinch of black pepper

½ tbsp of olive oil

Method

1 Put the peppers, mushrooms, courgette, smoked paprika, paprika, chilli, cracked black pepper and oil in a bowl and mix – making sure the ingredients are well seasoned. Then place on a baking tray in the middle of a pre heated oven on 200c/400c/Gas 6 for 10 minutes.

2 Put the corn couscous in a bowl and add the pinch of cumin and ground coriander and mix, then pour some boiling hot water over the couscous until it’s the same level as the couscous, cover with cling film and leave for 2-3 minutes.

3 Place the salad leaves on to a plate then add the cucumber and tomatoes; then drizzle the chilli oil over the salad.

4 With a fork, fluff up the couscous then add the sweet corn, the pomegranate, parsley, lemon juice, black pepper and chilli flakes then mix in with the fork. Then place some on a plate along with the salad.

5 After 10 minutes remove the vegetables from the oven and add those to the plate, along with the couscous and salad. Serve and enjoy!

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