Directions
I love the roasted veggies’ aroma, it is unique ✨
Today’s recipe is for those busy days or evenings. You gather and put all the goodies in the oven and, all you have to do, is wait.
100 g pearl couscous
1/2 cauliflower head, florets and leaves
2 bell peppers, roughly cut
1 medium zucchini, sliced
2 garlic cloves, grated
2 tsp turmeric
1 tsp chili flakes
2 tbsp EVOO
Salt & pepper, to taste
Microgreens (pea shoots)
Tahini sauce – see the recipe on my blog
Preheat the oven to 200 C an prepare a baking tray with parchment paper.
In a bowl, mix the turmeric with garlic, chili flakes and oil.
Place the veggies in the baking tray and drizzle with the mixed oil. Season and toss until evenly coated. Roast for 30 minutes or until they are tender, flipping halfway.
In the meantime, make your couscous as per your package instructions.
Divide the couscous between bowls, top with roasted veggies and microgreens and drizzle with tahini sauce.
Enjoy!
