Roasted Vegetable Couscous With Hummus

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 2 garlic cloves, sliced thinly
• 1 small zucchini
• 1 small eggplant
• 6 small mushrooms, quartered
• 1 sprig fresh rosemary
• 1 red onion
• 1 tablespoon olive oil
• 2 cups whole wheat couscous
• 2 1/2 cups vegetable stock (or water)
• 1 cup garbanzo beans
• 1/2 lemon, juice of
• 4 green olives, pitted
• 1 garlic clove
• salt & freshly ground black pepper

Directions

1. 1

   Preheat the oven to 425°.

2. 2

   Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.

3. 3

   Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.

4. 4

   Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.

5. 5

   Meanwhile, prepare the couscous.

6. 6

   Boil the vegetable stock or water.

7. 7

   Add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.

8. 8

   Add freshly ground black pepper and salt to taste.

9. 9

   Fluff through so that the grains separate.

10. 10

    Do this a few times while waiting.

11. 11

    When ready add the cous cous to the pan with the vegetables and mix well.

12. 12

    Return to the oven for 5 more minutes.

13. 13

    TO MAKE HUMMUS:

14. 14

    Put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.

15. 15

    Season with black pepper and combine till smooth with a blender.

16. 16

    TO SERVE:

17. 17

    Divide between four plates.

18. 18

    Place Veggie mix over the hummus before serving warm or cold.