- 1 x 800 g Woolworths roasting vegetables packet
- 3 T olive oil
- sea salt and freshly ground black pepper, to taste
- 1 x 400 g tomatoes can
- 1 garlic clove, crushed
- 1 t oregano
- ½ cup vegetable stock
- 125 g Woolworths wholewheat couscous
- 200 g feta, for serving
1 Preheat the oven to 180°C.
Place the roasting vegetables onto a baking tray, drizzle with 2 T olive oil, season to taste and roast for 30 minutes, or until tender.
Place the tomatoes in a small saucepan with the remaining olive oil, garlic and oregano, season to taste and simmer for 20 minutes, stirring occasionally.
Meanwhile, pour the vegetable stock over the couscous, cover and allow to stand for 10 minutes, or until all the stock has been absorbed. Fluff with a fork and mix with the tomato sauce.
Line 4 x 10 cm moulds or ramekins with clingwrap and fill the bottom of each one with a layer of roast vegetables, then top with a layer of couscous. Repeat until each ramekin is full. Press the ingredients down with a plate and weight down with cans of food. When ready to serve, invert onto plates to unmould. Warm slightly in the microwave or serve at room temperature topped with crumbled feta.
Chef's note: “Plan ahead and make this on a Sunday evening for Monday or Tuesday’s supper, as the flavours develop beautifully when the vegetable towers are left to chill for a day or two. It's delicious served hot or cold.”