Roasted Vegetables and Ham Couscous
Sweet roasted peppers, onion and butternut squash with ham and fluffy couscous.
Ingredients
- 1/2 red pepper, chopped small
- 1/2 green pepper, chopped small
- 1 red onion, chopped small
- 250g butternut squash, chopped small
- 175g couscous, uncooked
- 240ml boiling chicken or vegetable stock
- 6 slices ham, chopped small
- 90g canned sweetcorn
- Salt and black pepper
- Small handful of parsley, chopped
- Oil spray
Instructions
- Preheat the oven to 200°C (180°C fan).
- Spread the peppers, onion and butternut squash out on a tray lined with parchment paper.
- Season well with salt and black pepper and spray with a little oil.
- Roast in the oven for 30 minutes.
- Meanwhile, add the couscous to a bowl. Pour over the hot stock, stir, cover and leave for about 5 minutes.
- Once the vegetables are ready, fluff up the couscous with a fork and add to a large bowl.
- Add the roasted vegetables, ham, sweetcorn and chopped parsley.
- Season as needed with salt and black pepper and mix well to combine.
- Serve and enjoy.