Category Archives: Veggie Sides

Couscous with Roasted Veggies & Feta

A very easy recipe today, but oh so tasty; one of my standard dinners when I’m feeling a bit on the lazy side. It was my Big Bro Ben who first dished this up for me several years ago, and I’ve been making it pretty regularly ever since!  I actually always keep a slab of feta in the fridge for this very dinner.  Great for all the family too, and a good way to inject your wee ones with oodles of lovely veggies.  Mine love the natural sweetness of roasted veg, and always seem to eat way more than if they were just plain steamed or boiled.

If you want to meat-up your dinner it’s lovely served with some spicy sausages on the side, Philipe likes a couple of Merguez.  Merguez are spicy North African lamb or beef sausages that are soooooo good……and oh sooooooooo bad for you and are easily available to buy here in France, but a little harder to come by in the UK or elsewhere.

Like all my roasted veggie recipes you really can use pretty much any veggies you have lurking in your cupboards, fridge or garden.  For this dinner I used all veg picked from my garden and roasted up some lovely baby beetroot (their inaugural use of the season!), a carrot, some squash, half a courgette, a couple of baby aubergines (sadly almost the last of the year) and a couple of small peppers (also nearly finished).

Chop all the veggies to a similar bite size piece, though I tend to cut harder root vegetables a little smaller than others, and fill up an oven tray or baking sheet until it’s full. Don’t fill any more than a single layer or the veggies will be a tad on the soggy side rather than crisply roasted.  Whilst this always looks like an alarming amount of veggies, they really do cook down a great deal so make sure you fill it up!  And even if you do have some leftovers they’re great eaten the next day in a sandwich with a bit of goats cheese, feta or hummus.

I like adding a touch of balsamic vinegar at the end of roasting, it adds an extra level of sweetness which is a particularly nice contrast to the salty feta.

For a family of four:

1 onion (preferably a red onion), roughly chopped

4 cloves of garlic, left whole with skin on

Enough veg to fill a single layer on your baking sheet or roasting tray, cut into bite size chunks (you could use any combination of courgettes, peppers, aubergines, carrots, parsnips, squash, pumpkin, beetroot, swede, mushrooms, cherry tomatoes, green beans….)

olive oil

salt & pepper

a handful of parsley, stalks removed and roughly chopped

balsamic vinegar (optional)

200g feta, roughly chopped

200g couscous

Preheat your oven to 220°C/Gas Mark 7.  Place your veggies, onion and garlic cloves on a large baking sheet or tray, and combine with a couple of tablespoons of olive oil, a generous grinding of black pepper and a little salt. Roast in the oven for about 30 minutes (turning at least once) until the veggies are all cooked through and a little browned.

While your veggies are roasting, prepare the couscous.  Because couscous varies in size, it’s best to cook to packet instructions. With the couscous in a largish bowl, I ordinarily  I add the same quantity in boiling water as weight of couscous, for example for 200g of couscous I would add 200ml of boiling water.  I also add a touch of olive oil and a little salt and pepper, then cover the bowl tightly and leave for 5 minutes. Fluff up the couscous with a fork and add a little more boiling water if it seems dry.

Once the veggies are cooked remove the tray from the oven, add the parsley, the roughly broken up feta (I crumbled the feta on my veggies afterwards today, but it’s also pretty nice warmed up in the oven until it goes slightly gooey) and a dash of balsamic vinegar if using, stir around a little and put back in the oven for a minute or two to melt the feta a little.

Serve the veggies on top of the couscous. Yum…..I hope you agree?!


Boulangére Potatoes

Whilst I absolutely adore Dauphinoise potatoes they aren’t exactly the healthiest of potato side dishes, especially with the amount of cream I love to add. Boulangére potatoes are however an extremely healthy alternative that are in my book equally as tasty.  Try them and you’ll be amazed! Interestingly named as in France they were originally given to the local boulangerie to slowly bake in their bread oven.

Great served with a sunday roast or a rich casserole or stew. You can make them plain or add plenty of fresh thyme or rosemary.  Yesterday I made mine with thyme and served with roast chicken, lovely!

Enough for 4:

750g Desirée or other floury potatoes, peeled and very finely sliced

1 very large or 2 small onions, peeled, cut in half and very finely sliced

a few springs of fresh rosemary or thyme (optional)

200ml vegetable or chicken stock

100ml milk

30g butter

salt & pepper

Preheat your oven to 180°C / Gas Mark 4.

Very finely slice your potatoes and onions.  If using thyme strip the leaves from the stalks; if rosemary remove from the stalks and roughly chop.

Grease an ovenproof dish and start assembling with a layer of the potato slices, followed by some onion slices, a fine scattering of thyme or rosemary (if you’re using) and a little seasoning.  Continue layering in this way until all the potatoes and onions have been used (retaining a few of the herbs), finishing with a layer of slightly overlapping potatoes on top.

Mix the stock and milk together and pour over the potatoes.  Scatter over the remaining herbs (if using) and a little seasoning.

Cut the butter into small pieces and dot over the top of the potatoes.

Place in the oven and bake for an hour, until the potatoes are soft and cooked through, and the top layer is crisp and golden.


Griddled Veggies

Not really a recipe as such, more an idea of a different way of cooking and serving veggies.  I have to be a little more inventive than most with veg, as my husband has a distinct aversion to “school dinners” plain boiled or steamed veggies, I think it’s the Italian and French in him!.

I’ve recently starting griddling my veggies which seems to bring out their flavours incredibly well.  Courgettes, aubergines, peppers, french beans and fennel all work superbly.  All you do is slice them lengthways to about a 4-5mm thickness; peppers I just cut in narrow strips lengthways, and beans are left whole but are best blanched for a couple of mins in boiling water first) and place them in a very hot griddle pan for a few minutes, turning them over to cook on the other side when they have lots of nicely charred strips.  I then marinade the cooked veggies in a good splosh of olive oil, a squeeze of lemon juice and plenty of black pepper and sea salt, quantities obviously depending on how many veggies you are griddling. You could also add to the marinade a finely chopped chilli for a bit of punch, or a handful of chopped fresh herbs….like thyme, basil or parsley.

They’re great to serve as an antipasto just on their own, as a topping for bruschetta or pizza, or as an accompaniment to a main meal.  I made these last night to go on a couple of pizzas (pizza recipe to follow on my next blog!).


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