Roasted vegetables with giant wholewheat cous cous and feta

Started my healthy month with this dish to try and get some goodness back into my body after a crazy December full of food, booze and gigs! You can make variations of this, add more veg, take ones away just stick to the basic principles.. you can also use pasta, quinoa, cous cous or rice instead if you prefer but I really like the giant cous cous. Stick a grilled chicken breast on top for a larger meal or shove inside a pitta.



Serves 4 as a healthy lunch
1 large red pepper – diced
1 large green pepper – diced
1 large yellow pepper diced
2 red onions – diced
½ – 1 aubergine – diced
½ pack of cherry tomatoes – quartered
1 small red chilli – chopped finely
1 small green chilli – chopped finely
2 large cloves of garlic – chopped finely
10 black olives – halved
2 small carrots – peeled and diced.
You could also add courgette – I just didn’t have any.
1tsp Oregano
1tsp Basil
1tsp Majoram
Balsamic vinegar
Salt and pepper
Half a pack of Feta – crumbled

Add all your chopped veg (apart from the olives), garlic and chilli to a large roasting tray.


Drizzle with olive oil ( be careful not to use to much if you want a healthy dish!), season with salt and pepper and the dried herbs, mix well and roast in the oven for around 30 minutes at 180 or until the veg starts going soft.

Cook your cous cous, pasta or rice as per the instructions and set aside.

Add a couple of tablespoons of balsamic vinegar and the olives to the veg mix and then roast for a further 10 minutes.

When the vegetables are ready pour the cous cous into the roasting tray and give a good stir.

Check seasoning and give a good sprinkle of black pepper.

Put in a bowl and sprinkle with feta.

Not rocket science I know but a bit of inspiration for the January diet!




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