Ingredients
- 2-3 raw beetroot, peeled and chopped
- 3 red onions, cut into wedges
- 2 green or orange peppers, deseeded and cubed
- 1 tbsp olive oil
- 320g cherry tomatoes
- 200g Merchant Gourmet Tricolour Giant Couscous
- 5 tbsp green pesto
- A handful of flat-leaf parsley, chopped
- A handful of pine nuts, toasted
Instructions
- Heat the oven to 200C. 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.
- Meanwhile, cook the Tricolour Giant Couscous following pack instructions, then rinse and drain.
- Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the pine nuts.