Great for a hot summer's day.
Ingredients:
A punnet of baby tomatoes
A big aubergine / egg plant / brinjal sliced & chopped
A yellow pepper, sliced
Half a cup of dry couscous
3 leaves of sage
5 leaves of mint
3 leaves of rocket
Olive oil
Flax Seeds
Greek yoghurt
Salt
Pepper
Method:
Get out a nice big roasting pan and put all your veggies in there. Sprinkle over the herbs (chopped), a bit of salt and pepper. And coat with olive oil (stir it up).
Roast this on 180 degress Celcius for 45 minutes.
While that is roasting, just cover your couscous with water and let it soak it up. You can also lightly salt it.
Add flax seeds to your couscous.
Serve the hot veggies around the couscous and top with Greek yoghurt and garnish with a spring of mint.
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