Rhubarb & strawberry meringue pots
A tasty, light and fluffy low-fat treat
Roasted vegetable couscous with mascarpone
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 red peppersdeseeded and sliced
- 2 courgetteshalved and then cut into thick sticks
- 2 garlic clovespeeled and bruised
- 1 tbsp olive oilplus extra for drizzling
- ½ tsp sugar
- 6 tomatoesquartered
- 1 red chillideseeded and finely sliced
- 200g couscous
- 400g can chickpearinsed and drained
- 50g mascarponeor full-fat soft cheese (add a little more if you like)
- small handful chopped flat-leaf parsley
Nutrition: per serving
- kcal371
- fat15g
- saturates5g
- carbs51g
- sugars16g
- fibre7g
- protein11g
- salt0.41glow
Method
step 1
Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
step 2
Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
step 3
Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.
