Roasted Vegetable Couscous with Mutti’s Mint & Redcurrant Dressing
Take some red/orange/yellow peppers, courgettes, onions, carrots and any other similar vegetables you fancy, chop into chunks and along with some large ripe halved tomatoes, arrange in a baking tray. Drizzle with a little rapeseed oil and roast in an oven for 30 minutes. Put the couscous into a deep ovenproof dish, pour over boiling water, cover and place in the oven along with the vegetables for 15 minutes. Fluff up the couscous with a fork, mix in the vegetables and pour a generous helping of Mutti’s over the top. Stir through and serve – yum yum!