Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, couscous with roasted vegetables and grilled pork belly. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Couscous with Roasted Vegetables and Grilled Pork Belly is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Couscous with Roasted Vegetables and Grilled Pork Belly is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook couscous with roasted vegetables and grilled pork belly using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Couscous with Roasted Vegetables and Grilled Pork Belly:

1. Take 2 Mediterranean style vegetable trays
2. Take Drizzle of olive oil
3. Make ready to taste Salt
4. Make ready to taste Ground black pepper
5. Prepare 4 garlic cloves, whole, peeled
6. Prepare 3 cups vegetable stock
7. Get 2 cups couscous
8. Prepare Bunch fresh parsley, chopped
9. Make ready 3-4 pork belly slices
10. Prepare Chilli flakes (optional)
11. Take A few sprigs of fresh thyme
12. Take to taste Paprika
13. Take Pinch garlic granules/powder

Instructions to make Couscous with Roasted Vegetables and Grilled Pork Belly:

1. Firstly marinade the pork belly in salt, pepper, garlic granules and a pinch of chilli flakes. Cover and place in fridge for a minimum of 1 hour.
2. Next preheat oven to 200c. Toss the vegetables in olive oil. Add the garlic cloves whole (2 in each tray) and a few sprigs of thyme. Season with salt and pepper.
3. Note: You can make your own roasted vegetables by chopping red and yellow peppers, courgettes, red onions and by adding cherry tomatoes and following the same steps, just remember to add a baking sheet to the tray before spreading the vegetables to stop the vegetables sticking to the tray.
4. Roast the vegetables for about 40-50 minutes (times vary) until they are soft and slightly browned. Stirr the vegetables a couple of times whilst baking.
5. While the vegetables are cooking prepare the couscous.
6. I used to 2 vegetable stock cubes to make the stock. Bring the stock cubes and water to boiling point, covering it with a lid.
7. Once the water is boiling and stock cubes have dissolved add the couscous and cover with the lid once again and let the couscous sit undisturbed for at least 10 minutes. Then using a fork fluff the couscous.
8. In the meantime, heat a grill pan over medium-high heat and grill the pork belly for about 3-4 minutes on each side. Set aside to rest for 5 minutes once cooked.
9. Once vegetables are cooked remove the garlic and roughly chopped. Discard the thyme sprigs.
10. Combine the vegetables, garlic, couscous and parsley. Toss together well to combine. Season with salt and pepper if needed.
11. Plate the couscous and vegetables. Sprinkle with paprika.
12. Slice the pork belly thinly and top the couscous. Serve immediately.

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