This started from a meal Ann-Elise brought to a picnic, and has developed extra ingredients and seasonings over time.
You will need:
set oven to preheat to 180 degrees
chop the pumpkin into 1cm cubes, brush/spray with oil and sprinkle chicken salt over the top
chop the eggplants into 1cm pieces, brush/spray with oil and sprinkle garlic salt over the top
roast these veg in the oven until soft (about 20 mins)
200g of green beans chop them in half, then plunge them in boiling water for 2 mins, then move them into ice water to keep them green and crisp
Cook up your cous cous, following the instructions on the packet
Chop the cherry tomatoes in half
Combine all ingredients together and dress with balsamic vinegar to taste
You will need:
half a pumpkin
2-3 lebanese eggplants
300g green beans
1 punnet cherry tomatoes
2 cups (dry) cous cous
balsamic vinegar for dressing
400g lamb or chicken, stir fried (or you can omit these for a vegetarian option)
set oven to preheat to 180 degrees
chop the pumpkin into 1cm cubes, brush/spray with oil and sprinkle chicken salt over the top
chop the eggplants into 1cm pieces, brush/spray with oil and sprinkle garlic salt over the top
roast these veg in the oven until soft (about 20 mins)
200g of green beans chop them in half, then plunge them in boiling water for 2 mins, then move them into ice water to keep them green and crisp
Cook up your cous cous, following the instructions on the packet
Chop the cherry tomatoes in half
Combine all ingredients together and dress with balsamic vinegar to taste
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