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Spicy Madame Jeanette, Roast Vegetable Couscous

Roast vegetable couscous infused with a lovely tropical hit of Madame Jeanette heat.
Type de plat Side Dish
Cuisine Mediterranean
Temps de préparation 30 minutes
Temps de cuisson 45 minutes
Servings 8

Ingrédients

  • 1 Courgette
  • 1 Aubergine
  • 2 Medium onions
  • 3 Red peppers
  • 1 tsp Dried origano
  • 1 tsp Dried thyme
  • Olive oil
  • Salt
  • Pepper
  • 500 g Cous Cous
  • 400 g Feta cheese
  • 4 tsp Chardy's Madame Jeanette & Adjuma Sauce
  • 1 handful Fresh coriander

Instructions

  • Wash the vegetables and cut into rough chunks.
    1 Courgette, 1 Aubergine, 2 Medium onions, 3 Red peppers
  • Drizzle with olive oil, add the dried herbs, salt and pepper
    1 tsp Dried origano, 1 tsp Dried thyme, Olive oil, Salt, Pepper
  • Roast in a preheated oven on 190℃ for 45 minutes or until the vegetables are soft and slightly coloured.
  • Whilst the vegetables are cooking empty the couscous sous into a bowl and then cover with water.
    500 g Cous Cous
  • Leave to absorb the water for 20 minutes
  • Fork through the cous cous to break up the biggest chunks. You can also use your hands but dont worry too much as they can also be broken up when added to the vegetables.
  • Add the hot sauce, feta cheese, sous sous and coriander and stir through.
    400 g Feta cheese, 4 tsp Chardy's Madame Jeanette & Adjuma Sauce, 1 handful Fresh coriander
    • The Madame Jeanette sauce will add a lovely tropical flavour but also some heat. 4 tsp as a starting point will be quite mild so increase according to your tolerance.

Notes

Try serving with Chardy's Sticky Chicken Skewers