3 |
red capsicums |
50ml |
olive oil, plus extra for drizzling |
1 tablespoon |
salt |
500g |
pearl couscous |
1 1/2 tablespoons |
ghee |
150g |
slivered almonds |
2 |
eggplants, thickly sliced |
4 |
zucchini, thickly sliced |
2 |
fennel bulbs, thickly sliced |
2 |
red onions, thickly sliced |
1 bunch |
asparagus, trimmed and cut into bite-sized pieces |
1/2 bunch |
flat-leaf parsley, chopped |
|
extra-virgin olive oil, for drizzling |