Roasted Vegetables with Couscous 

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An important part of the weaning is learning your baby how to chew. I noticed that Mia gets a bit fussy (or should I say lazy) when I offer food that requires tiny effort of chewing. Like ”not again mama I want puree”. While we might get terrified that our babies will choke if we offer food containing lumps and chunks, they definitely do need to be added to your baby’s diet – and the sooner the better.
Today we made roasted vegetables with couscous  (recipe below).


RECIPE

Roasted Vegetables with Couscous 

Ingredients

1 medium red pepper washed and sliced

1 small aubergine washed and sliced 

1 medium courgette washed and sliced

100g of baby plum tomatoes cut into halfs

1 small onion peeled and chopped

1 each tsp of dry / fresh parsley, rosemary and thyme 

2tsp of sunflower oil

120ml or 1/2cup of couscous 
*makes 3-4 portions
*suitable for freezing
*suitable from 10 months
*Prep time 10 minutes
*Cooking 35-40 minutes

Methods

In a small bowl, stir together parsley, thyme, rosemary and olive oil. 
Toss with vegetables until they are coated.
Spread evenly on a large roasting tin. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.
In a boiled water add couscous and cook for about 5-7 minutes. Drain, add one/two drops of olive oil and sprinkle of dry parsley (if you wish). 
Happy Weaning
L xxx

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