Oven roasted vegetables, sausages and couscous

A good recipe to use up all the older vegetables laying around in the fridge. Very, very flexible. So feel free to add, substract or modify with what you have on hand.

2 carrots, sliced
2 bell peppers, cut in large pieces
2 tomatoes, cut in large pieces
3 stalks of celery, sliced
1 elephant garlic bulb, sliced (not chopped!)
2 small onions, sliced
2 italian sausages, sliced
1/2 couscous or so (to taste)
1 1/2 tea spoon butter (optional)
olive oil, salt, pepper


1. Pre-heat the oven to 400F.

2. In a large oven safe dish mix all the vegetables. Season with salt and pepper and pour a bit of olive oil. Toss to coat all the vegetables. Put in the oven, uncovered for about 1 hour. (For those paying attention, this is the same as the vegetables used as a side dish here)

3. When the vegetables are almost done, cook the sausages in a pan.

4. Remove the vegetables from the oven.

5. Add the sausage (and all cooking juices from the pan) to the vegetables and stir to distributed evenly.

6. Cover and set aside. In a container that can be hermetically sealed (I use a ziploc bowl), pour the couscous and an equal quantity of boiling water. Wait until the water is absorbed. You can add stir in some butter at this point, if you like.

7. Spoon some couscous at the bottom of a shallow bowl. Add the vegetable and sausage mix on top.


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