Preheat oven to 160C/320F. In a large pan, toss vegetables in oil. Add 2 pinches of salt, 1 pick of pepper, garlic, oregano and 1/2 cup of olive oil. Mix it up so that l the vegetables are covered.
Place the pan in oven and cook until vegetables have softened. (Chef tip, test the vegetable softness at 12 min mark).
In a separate pot, bring couscous to a boil (1 cup couscous to 2 cups of water), let simmer until couscous is light and fluffy.
In a third pot heat 1 – 2 cups of vegetable stock (both homemade or store bought
Once Couscous is ready, drizzle, sparingly, with EVOO to taste and fluff with
When serving your guests, serve couscous in a shallow bowl, topped with
vegetables and ladle vegetable stock over too taste.
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