One of those throw-the-random-fridge-contents-together meals. Worked out really well!
- 2 red bell peppers
- 3 medium-sized beetroot
- 2 soft Australian chorizo sausages, or 1 proper Spanish
- 6 medium cloves of garlic
- a few sprigs of rosemary
- 1 tsp paprika
- several large leaves of lettuce
- a 340g tin of chick peas
- 75g cous-cous
- half of a vegetable stock cube
- juice of a lemon
Preheat the oven to 200 C. Deseed the peppers and slice them into large strips - about six to eight per pepper. Top and tail the beetroot, then peel or scrub well, and slice into thin wedges - about eight to ten per beetroot. If using Ozzie sausages, cut into fat pieces. If using an old-school dry chorizo, slice into 3mm pennies. Remove the majority of the paper from the garlic, but not all. Add all of these ingredients to a big roasting tray, and toss with the rosemary, paprika, and a little olive oil. Roast for 45 minutes, until the beetroot are tender and the peppers are just beginning to blacken around the edges.
Meanwhile, prepare the cous-cous by soaking it in hot vegetable stock in a 1.5:1 stock:cous-cous ratio. Shred the lettuce and drain the chick peas. When the roasting vegetables are done, toss everything together in a big bowl with the lemon juice. The beetroot juices will run over the cous cous and turn everything a lovely pink colour.