Back to the roots

Roast vegetable cous cous with feta

Roast vegetable cous cous with feta

Prep time:

Cooking time:

Total time:

Serves: 4as an accompaniment or starter

1 kg approx. seasonal vegetables

1 level tbsp dried oregano

120g approx. cous cous, either large grained (giant) or ordinary, or even a mixture of both

1 pack feta cheese, cut into small cubes

juice of half a lemon

2 tbsp olive oil

2 figs

little butter

1 tbsp honey (optional extras)

This is a versatile dish, so use whatever seasonal vegetables you have to hand. I used a red onion, half a butternut squash, 2 peppers, a Romanesco courgette and 3 mushrooms. Beetroot, artichoke hearts, leeks and celery are good, too, so just mix and match according to taste.

  1. Cut the vegetables into bite-sized chunks and place in a roasting pan.
  2. Drizzle with olive oil, scatter with oregano and roast for 20-30 minutes (depending on chunk size).
  3. Prepare the cous cous according to packet instructions, then add the roasted vegetables and feta cheese.
  4. Add dressing to taste. The vegetables and cheese are flavoursome and don't need much dressing, just add the juice of half a lemon and a glug of olive oil. I've garnished the salad with honeyed figs (lightly sauté sliced figs in a little butter and honey), but this is possibly gilding the lily.
  5. Serve warm or cold.

Photographs: David Merewether
Recipes Type: Starters