- half a cup dry couscous
- half a cucumber
- 2 tomatos
- 1 carrot
- balsamic vinegar
- olive oil
- salt pepper
- lemon juice
- 1 Big courgette
- 8 asparagus
- Dry parsley
[Recipe for 2]
On a ovenproof tray place 1 courgette sliced open in half and the asparagus. Drizzle some olive oil on top and season with salt and pepper. 200 oC for around 20 min should be enough to roast them.
For the couscous: boil water in a kettle and measure 3/4 of a cup.
Place the couscous in a bowl and add the water. Season with salt and pepper and dry parsley (or some fresh coriander or mint 5 or 6 leaves should be enough)
Cover with a plate so you keep all the heat and let it rest 10minutes.
For the salad:
Cut small chunks of tomato, grate the carrot and with a peeler slid very thin slices of cucumber.
Season with 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, salt and pepper and some lemon juice.
Take the plate from the couscous, mix the couscous and check if they are fluffy already.
Now get the place ready and organize it with your array of colours: red from the salad, white with your couscous and green from your roasted veggies.
Sprinkle everything with dry parsley.
