Ingredients
2-3 raw beetroot, peeled & chopped
3 red onions, cut into wedges
2 green or orange peppers deseeded & cubed
1 tbsp olive oil
320g cherry tomatoes
200g wholewheat giant couscous
For the pesto
7g fresh coriander, roughly chopped
15g falt-leaf parsley, roughly chopped
1 garlic clove
1 green chilli, deseeded
½ tsp cumin
1 tbsp apple cider vinegar
1 tbsp olive oil
40g pine nuts, lightly toasted
Method
Step 1: Heat the oven to 200 degs. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
Step 2: Cook the couscous following pack instructions, rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
Step 3: Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with remaining pine nuts.
