Roasted vegetable with spicy peri peri Couscous

Roasted seasonal vegetables, with spicy peri peri couscous.

Ingredients:

1/2 cup Broccoli florets
1/2 cup diced fennel
8 mushrooms diced
1 red onion cut into chunks
1 red pepper cut into chunks
8 cherry tomatoes
1 tablespoon olive oil
1 tablespoon African Peri Peri marinade
1/2 teaspoon salt
1/4 teaspoon pepper
1 blood orange segmented

Couscous

I tablespoon lemon juice
1 tablespoon African Peri Peri marinade
1 cup instant couscous
1.25 cups boiling water
1/2 teaspoon salt
Juice of 1 blood orange

Method:

1.Line a baking tray with foil. In a bowl add all the vegetables and add the Peri Peri marinade, olive oil ,salt and pepper. Mix well and spread the vegetables on the baking tray.
2.Roast the vegetables in a preheated oven 180 degrees C 375 degrees F for 20 - 25 minutes.Stir the vegetables around for even cooking half way through the cooking time.
3.Add the couscous to a large bowl, add the lemon juice,orange juice salt, Peri Peri marinade and boiling water to it.(Adjust water quantity as per packet instructions)
4.Cover and leave aside until the couscous absorbs all the water.(About 20 minutes)
5. Fluff up the couscous with a fork and transfer it to a serving platter.
6. Pile on top of the couscous the roasted vegetables and top with blood orange segments.
Serve immediately with warm pitta bread

The sample bottle of the  Peri Peri marinade used in this recipe was sent to me by African Volcano. The Peri Peri style sauces and marinades  are produced under the brand African Volcano, they have been developed by award-winning Master Chef of Great Britain Grant Hawthorne. I really enjoyed using the marinade in various dishes I created ,the heat was just enough for our palate. Many thanks to Grant for sending me the sample.

NB- This recipe can be made with any seasonal vegetables of choice, the blood orange can be replaced with ordinary orange.
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