Ingredients

• 200g 7oz couscous dry
• 1 tsp Black Truffle Mustard
• 1 tsp Minced Black Truffle
• 300m/l10.5floz of good quality vegetable stock

• 2 medium sized courgettes, halved long ways and cut into 5-8mm/ 1/5 inch wide cross sections
• 1 red and 1 yellow pepper cut into 5mm, 1/6 inch wide slices
• 100g/3.5oz Cherry tomatoes kept whole
• 1 red onion peeled and cut into 16 even wedges root to stem
• 1tbs of Black Truffle Oil

Method

1. To prepare the couscous mix 300ml/10.5floz of vegetable stock with 1 tsp of Black Truffle Mustard and 1 tsp of Minced Black Truffle.
2. Bring to the boil in a large pan with a lid, once boiling add the 200g of couscous. Remove from the heat and leave the lid o for 5 min whilst you prepare the vegetables.
3. Prepare the vegetables as per the ingredient’s list and place on a large baking tray and drizzle with Black Truffle Oil.
4. Fluff up the couscous with a fork, set aside.
5. Roast the vegetables on 180c/350fh for 20-25 min
6. Leave the vegetables to cool a little before mixing the couscous through them
7. Enjoy hot or cold