Using Alexandra’s French Couscous
1 large yellow capsicum, halved
2 large kumara
5 cloves garlic, peeled
Salt and pepper
1 red onion, sliced
Half a pack of rocket leaves
250g Alexandra’s French Couscous
¼ cup olive oil
A handful of fresh basil leaves, torn
A handful of flat leaf parsley, chopped
1/3 cup (approx) feta cheese
Place the first 4 ingredients in a roasting dish, drizzle with olive oil, salt and pepper and roast in the oven at 180°C for about 1 hour.
When tender, remove from the oven. Allow to cool slightly and then peel the beetroot.
Chop the vegetables into medium sized pieces and place in a large bowl.
Cook the couscous according to packet instructions in vegetable stock or salted water.
Meanwhile add the red onion and rocket to the vegetables. Stir through the couscous, olive oil and herbs, and crumble over the feta.