How to Cook Perfect Couscous with Roasted Vegetables and Grilled Pork Belly

How to Cook Perfect Couscous with Roasted Vegetables and Grilled Pork Belly Delicious, fresh and tasty.

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First of all it's healthy and easy (check, check).

This tasty vegetable couscous dish is low in calories but substantial enough to fill you up.

Line a roasting tin with baking parchment.

You can have Couscous with Roasted Vegetables and Grilled Pork Belly using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Couscous with Roasted Vegetables and Grilled Pork Belly

1. You need 2 of Mediterranean style vegetable trays.

2. Prepare of Drizzle of olive oil.

3. You need to taste of Salt.

4. Prepare to taste of Ground black pepper.

5. You need 4 of garlic cloves, whole, peeled.

6. Prepare 3 cups of vegetable stock.

7. You need 2 cups of couscous.

8. You need Bunch of fresh parsley, chopped.

9. Prepare 3-4 of pork belly slices.

10. You need of Chilli flakes (optional).

11. Prepare A few of sprigs of fresh thyme.

12. You need to taste of Paprika.

13. It’s Pinch of garlic granules/powder.

Add the red onion wedges, turnips, carrots and fennel.

Spray the vegetables three times with the olive oil, season and toss well to coat.

In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. this recipe is yum, and always impresses guests. it IS bit bland, and i have added golden raisins, feta, things like that to perk it up a bit. i have served it with lemon roasted chicken pieces, or with pork tenderloin for.

Roasted vegetable couscous is instant a favorite.

Couscous with Roasted Vegetables and Grilled Pork Belly step by step

1. Firstly marinade the pork belly in salt, pepper, garlic granules and a pinch of chilli flakes. Cover and place in fridge for a minimum of 1 hour..

2. Next preheat oven to 200c. Toss the vegetables in olive oil. Add the garlic cloves whole (2 in each tray) and a few sprigs of thyme. Season with salt and pepper..

3. Note: You can make your own roasted vegetables by chopping red and yellow peppers, courgettes, red onions and by adding cherry tomatoes and following the same steps, just remember to add a baking sheet to the tray before spreading the vegetables to stop the vegetables sticking to the tray..

4. Roast the vegetables for about 40-50 minutes (times vary) until they are soft and slightly browned. Stirr the vegetables a couple of times whilst baking..

5. While the vegetables are cooking prepare the couscous..

6. I used to 2 vegetable stock cubes to make the stock. Bring the stock cubes and water to boiling point, covering it with a lid..

7. Once the water is boiling and stock cubes have dissolved add the couscous and cover with the lid once again and let the couscous sit undisturbed for at least 10 minutes. Then using a fork fluff the couscous..

8. In the meantime, heat a grill pan over medium-high heat and grill the pork belly for about 3-4 minutes on each side. Set aside to rest for 5 minutes once cooked..

9. Once vegetables are cooked remove the garlic and roughly chopped. Discard the thyme sprigs..

10. Combine the vegetables, garlic, couscous and parsley. Toss together well to combine. Season with salt and pepper if needed..

11. Plate the couscous and vegetables. Sprinkle with paprika..

12. Slice the pork belly thinly and top the couscous. Serve immediately..

Vegetables are tossed in a flavorful olive oil, roasted until caramelized and tossed with couscous.

And then scrape the vegetables and all of their juices right into the bowl with the couscous.

I could literally do a face-plant into the bowl as is.

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet, from BBC Good Food magazine.

Cauliflower Fried Rice with Crispy PorkKitchenAid.