I have to admit, this one stole my heart tonight. I’ve been playing around with different combinations of these veggies all summer. In salads and soups and curries and finally…! Tonight this one just hit home. 🧡 With summer drawing to and end, this seemed like one final farewell feast.
Having said that, we live in Florida… so my question is does summer ever really end?! I know Pumpkin spice will soon be taking over our lives and all power too it (I do now embrace all things pumpkin since this country welcomed me in). But tonight, in this house, summer still reigns.
With this recipe being so simple, it is pretty crucial to have those in season veggies, you need that vibrance and that sweetness that peak of season brings. The veggies are the star of the show here. Just how I like them. Roasted gently for maximum flavour and tossed together with cous cous and some fresh basil. So simple. So easy. But utterly stunning I promise.
This recipe serves two. But I would be very tempted to multiply this to serve at parties or barbecues. If cous cous isnt your thing, quinoa, barley or farro would work with these flavours too. I also think switching up which herb combinations you use here could be alot of fun too. Make it yours 💚
1 Pepper
1 Small /medium courgette (zucchini)
1/2 Red Onion
1 Large vine ripened tomato
1 Corn Cob
Oil of choice (I used Avocado)
1 Tsp Herb De Provence
1 1/2 Cup of Giant cous cous or Israel cous cous or other seed or grain.
Optional – veggie stock – to cook grain in. Just for added flavour
Dressing ingredients:
2 Tbs Extra virgin olive oil
Juice of half a Lemon
A pinch of something sweet (sugar honey, agave)
Salt
Pepper
Fresh Basil to Serve
Preheat the oven to 375°.
Chop all veggies except the corn into chunky bites, toss in a table spoon of oil, add the herb de provence and a good pinch of salt. Toss together and pop into a roasting tray and into the oven for 30 minutes. In the mean time cut the corn off the cob, and leave to one side. And add to the roasting tray for the last 10 minutes of the cooking time.
Cook the cous cous or the grain you are using according to packet instructions. I like to cook mine in vegetable stock but you can do plain water too.
Once the cous cous is ready put to one side. When the veggies are done, toss the cous cous in to the roasting tray to absorb the flavors of the oil and veg for a little while.
Then finally, add all the dressing ingredients into a jar and give a good shake, pour over the cous cous mix and toss again.
Serve whilst still a warm, adorned with the final flash of fresh basil.
Summer in a dish 🧡 enjoy !
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