Greek Roasted Veg Nourish Bowl

25 Minute Greek Roasted Veg Nourish Bowl. Perfect for summer, enjoy!

Serves: 4 Time: 25 minutes

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Ingredients

You can use any veggies you have leftover for this recipe which is great for surplus veg in your fridge!

• 1 aubergine, cut into 5cm cubes

• 2 courgettes, halved horizontally and thickly sliced

• 2 red peppers, deseeded and cut into 2cm cubes

• 1 onion, halved and cut into quarters

• 1 carrot, sliced lengthways

• 1 tablespoon soy sauce

• 1 tablespoon olive oil

• fresh parsley, roughly chopped

• 160g couscous, dried weight

• 160ml veg stock

• balsamic glaze

• 60g feta cheese

• extra green salad if you like

Method

1. Heat the oven to 220°C. Once prepared all your veggies whack onto a baking tray. Drizzle with the soy sauce and olive oil and using your hands coat the veggies well so they are all evenly covered. Season with salt and pepper, then whack into the oven for 25 minutes until softened and cooked.

2. Next, add your boiling stock to the couscous and leave to absorb, once done fluff with a fork and place in bowls.

3. Once the veggies are cooked, add to your cooked couscous, dot over the feta cheese, parsley and add a drizzle of balsamic glaze. Easy peasy! Serve with extra green salad if you like.

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