This is one of my main staples. It’s not the most exciting recipe but it’s clean, tasty, nutritious and cheap. Lexie loves it and I would recommend this for kids with a warning: for toddlers and babies cous cous is messy and can go everywhere! I’ve definitely had cous cous dry spells where I can’t face cleaning up after her.
It’s nice having this with the warm vegetables straight from the oven but it’s good cold too with a little balsamic vinegar. I usually roast a big tray once a week as the veg lasts well in the fridge. It takes around 5 mins to make this meal if you are using pre-roasted veg either cold or warmed slightly in the oven. If I’m not eating with Lexie, I’ll often have a roast veg snack with some cheese or ham to accompany her at the table and keep me going until my dinner. This is also a good recipe to shop for with kids – Lexie loves being told to fetch the different vegetables and practise her colours (RED pepper, GREEN courgette etc).
Roast vegetables cous cous with goats cheese and pine nuts
Prep time: 10 mins
Cooking time: 1 1/2 hours
Budget: £5-10 (veg £5, goats cheese £1.50, pine nuts £2.80, herbs £1.50)
- Red, yellow and green pepper chopped into chunks
- Courgette chopped into chunks
- Slices of aubergine
- Cherry tomatoes
- Sweet potato peeled and chopped into chunks
- Red onion sliced
- 3 or 4 garlic cloves skin on
- Herbs – rosemary, thyme and basil work well
- Goats cheese
- Pine nuts (leave these out for very small children)
- Cous cous
- Olive oil
- Salt and pepper
- Balsamic vinegar – optional but recommended if having cold pre-roasted veg. It’s nice with warm veg too!
(You can roast any selection of veg you want – sometimes I add beetroot or fennel or miss things out if I don’t have them)
Preheat the oven to 200/gas mark 6. Put all the chopped vegetables except the tomatoes in a baking tray with the sturdier herbs like thyme/rosemary. Season and drizzle with oil then roast for about 20 mins. Then stir and check the veg – if it looks very dry add some more oil or a little water. You may also need to adjust the heat (if things are turning black it’s too high!!). After another 20 mins or so add the tomatoes and any less sturdy herbs like basil/parsley. Adding the tomatoes later means they retain their shape but still release some needed juices. Roast for another 20-40 mins until the veg looks all yummy.
Just before the veg is done toast some pine nuts. Put them in a frying pan with no oil and fry gently for a few minutes – be careful they burn easily. Once toasted set aside. Cook the cous cous as per the packet instructions and when it’s ready season, drizzle with olive oil and fluff it up with a fork. Serve the roast veg on top of the cous cous with crumbled goats cheese and scattered pine nuts.