PREP 10 MINS
COOK 25 MINS
1 red and yellow pepper,deseeded and cut into wedges
1 red onion, cut into wedges
2 garlic cloves, chopped
2tbsp olive oil
100g giant cous cous
250ml hot vegetable stock
180g sweetfire beetroot wedges with fiery sweet chilli marinade
1 Heat the oven to 200•C, Gas 6. Put the peppers, onion and garlic into a roasting tin and drizzle with 1tbsp olive oil. Roast for 20 mins until the vegetables are tender.
2 Heat the remaining 1tbsp olive oil in a frying pan, add the cous cous and fry for a few minutes, then pour in the vegetable stock. Stir occasionally for about 15 minutes until the liquid is absorbed and the cous cous plumped up and tender.
3 Mix in the roasted vegetables and divide between plates. Top with the beetroot wedges and a handful of rocket. Serve warm or cold.
Per serving: 160 cals, 6.5g fat, 1g fat, 21g carbs
Tip: Add a squeeze of lemon juice for added zing.