No matter if you have always loved to cook or you have picked up it as a hobby throughout quarantine, we would see a guess that you're on the lookout for new recipes to try. Afterall, becoming creative in the kitchen is a superb and rewarding means to spend time.

We have assembled most the most loved, highest rated Roast vegetable couscous in our site. It is the best of the Very Best!

We've rounded up the best recipes . They truly are our loved, commented and rated 5star recipes from our huge neighborhood, all in one spot. These programs, mains, desserts and more are guaranteed yummy!

Ingredients

1 red capsicum, halved, deseeded, thinly sliced
1 green zucchini, halved crossways, cut lengthways into thin strips
1 brown onion, halved, cut into wedges
1 tablespoon olive oil
190g (1 cup) couscous
435ml (1 3/4 cups) boiling water
2 tablespoons fresh continental parsley leaves
Salt

Method

Step 1 Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the capsicum, zucchini and onion on the tray. Drizzle with oil and toss to coat. Bake on top shelf of preheated oven for 20 minutes or until golden brown.
Step 2 Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the capsicum mixture and parsley and stir to combine. Taste and season with salt. Serve immediately.

Roast vegetable couscous

How to make Roast vegetable couscous

Ingredients

Method