The store will not work correctly when cookies are disabled.
We use Cookies
We use cookies to give you the best experience and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Read more about our privacy policy.
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
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.
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.
Prepare the vegetables as per the ingredient’s list and place on a large baking tray and drizzle with Black Truffle Oil.
Fluff up the couscous with a fork, set aside.
Roast the vegetables on 180c/350fh for 20-25 min
Leave the vegetables to cool a little before mixing the couscous through them