Cous cous with tuna and roasted vegetables
Be the first to rate this recipe
- 2 courgettes, sliced
- 1 aubergine, cut into chunks
- 1 red pepper, de-seeded and cut into chunks
- 1 redonion, cut into 8 wedges
- 2 tbsp olive oil
- 200g cous cous
- 160g can tuna chunks in brine
- 1 tbsp lemonjuice
- 1 tbsp chopped parsley
Toss the courgettes, pepper, aubergine and red onion in the olive oil then roast in the oven at 220C/200C Fan/Gas 7 for 30 minutes.
Pour 250ml boiling water over the cous cous in a pan. Bring to the boil, stir once, then take off the heat. Cover and leave for 5 minutes.
Drain and flake the tuna chunks in brine. Mix with the cous cous, roasted veg, lemon juice and chopped parsley. Serve.