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As the coronavirus (COVID-19) continues to spread throughout the world, at Ceres we are taking proactive steps grounded in science to protect the safety of our products, our employees, their families and support our communities around the country. As one of the country’s largest manufacturers of food and beverages, we are considered a provider of essential goods. We will thus maintain our production capacity during the lockdown period as prescribed by Government.

Roast Vegetable & Citrus Couscous

Ingredients

  • 750g assorted roast vegetable mix, cut
  • 30ml olive oil
  • 500ml Ceres Medley of Fruits
  • 30ml sundried tomato pesto
  • 250g couscous
  • 45ml Safari raisins and/or sultanas
  • 45ml flaked almonds, toasted
  • 1 (410g) can chickpeas, drained
  • 60ml fresh herbs (mint, parsley, coriander), finely chopped
  • Salt & milled black pepper

Preheat the oven to 180°C. Arrange the vegetables in a roasting tray and drizzle the olive oil over, to coat. Season with salt and pepper. Roast the vegetables for 40 – 50 minutes, or until cooked. Set aside.

Place the Medley of Fruits juice into a pan and bring to the boil. Stir in the sundried tomato paste.

Place the couscous and raisins/sultanas into a separate heatproof bowl. Pour the hot juice mixture over the top of the couscous, cover and leave to stand for 10 minutes.

Using a fork, fluff up the couscous mixture, adding a little olive oil if necessary.

Fold in the roasted vegetables, almonds, chickpeas, herbs and season well with salt and pepper.

Serve by itself as a vegetarian or vegan main, or as a side dish to grilled meats and chicken.

Serves 4-6

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