- 2 red onion
- 2 courgette
- 2 pepper
- 2 aubergine
- A pinch or two of harissa
- 4 garlic cloves
- 300g wholewheat couscous
- A handful of flat leaf parsley
- 2 lemon
- 4 minute steaks
- 2 tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Large roasting tin
- Measuring jug
- Frying pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve and peel the red onion, and slice it into 6-8 wedges. Add to a large roasting tin. Trim the courgette, halve it and slice it into wedges 1cm thick. Halve the pepper, scoop out the seeds and pith, and chop into bite-size chunks. Trim the aubergine and chop it into 2cm-thick chunks.
- 2.
Add the veg to the roasting tin. Drizzle over 1 tbsp olive oil and dust with a pinch of harissa (it’s very hot, so use as much or as little as you prefer – you can add more later if you like). Season with salt and pepper and toss to coat.
- 3.
Drop the whole, unpeeled garlic cloves into the tin and slide into the oven for 30 mins. The veg will be lightly charred and the garlic soft.
- 4.
Meanwhile, fill and boil your kettle. Tip the couscous into a heatproof bowl. Pour in 300ml boiling water, stir and cover with a plate. Set aside for 15 mins. The couscous will soak up the water and become tender.
- 5.
Meanwhile, finely chop the parsley, leaves and stalks. Finely grate the zest from the lemon and set aside. Squeeze the juice from half the lemon into a small bowl. Add 1 tbsp olive oil and a pinch of salt and pepper. Set aside.
- 6.
Put a frying pan on a high heat for 3-4 mins till it’s smoking hot. Meanwhile, take the roasting tin out of the oven. Pluck the garlic cloves out of the tin and use the back of a knife to squeeze the garlic out of the skins. Add to the lemon juice and olive oil and whisk together with a fork.
- 7.
Rub 1 tsp olive oil and a pinch of salt and pepper into each minute steak. When the frying pan is really hot, add the steaks and fry them for 30 secs- 1 min on each side, depending on how well done you like your steaks. Transfer them to a warm plate, loosely cover with foil and set aside for 2-3 mins to rest.
- 8.
Tip the couscous into the roast veg. Add most of the parsley and lemon zest to the tin and pour in the roast garlic dressing. Toss to mix. Taste and add a pinch more salt, pepper or harissa if you think it needs it. Pile the roast veg couscous onto 2 warm plates, add the steaks and garnish with the last of the parsley and lemon zest to serve.