Roasted Vegetable Tart - cooking recipe

Ingredients

12 oz couscous
2 cups hot vegetable stock
4 tbsp olive oil
2 tbsp fresh flat-leaf parsley leaves, chopped
1 None egg, plus 1 egg yolk, beaten
2 None bell peppers, seeded, thickly sliced
1 None zucchini, sliced

Preparation

Preheat oven to 400\u00b0F. Grease and line the base of a 9 inch springform pan.
Cover couscous with hot stock. Set aside for 10 mins then fluff with a fork. Stir in 2 tbsp olive oil, parsley and beaten egg and yolk. Season.
Arrange vegetables in base of prepared pan and drizzle with remaining olive oil. Spoon couscous over top, pressing down lightly. Cover tightly with foil and bake for 35 mins. Let stand for 10 mins then remove sides of pan and invert tart onto a serving plate. Serve warm.