Ingredients (serves 4):
250g couscous
1tblsp balsamic vinegar
15ml lemon juice
½ tsp fresh mint –chopped
½ tsp fresh coriander –chopped
½ tsp fresh thyme –chopped
Roasted peppers
1 yellow pepper –halved and deseeded
1 red pepper -halved and deseeded
1 green pepper -halved and deseeded
1 clove garlic
1tblsp olive oil
Roasted Red Peppers on a Bed of Cous Cous and Balsamic Vinegar Reduction
Method
Prepare the roasted vegetables. Place the peppers and garlic into a suitable roasting dish, sprinkle with olive oil and balsamic vinegar.
Season lightly with sea salt and pepper.
Sprinkle with fresh rosemary and basil.
Place in a preheated oven at180°C for approximately 15 minutes.
Place the couscous in a suitable bowl and gently pour over 300ml of boiling water.
Stir well cover and leave to stand for 5 minutes.
Separate the grains with a pork.
Add the balsamic vinegar, olive oil lemon juice and seasoning.
Mix well stir in the chopped herbs.
Finish by adding the roasted vegetables.
To serve
Arrange the couscous neatly in the centre of the plate and arrange the roasted vegetables around then garnish with fresh herbs or reduced balsamic vinegar.
