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Monday 10 September 2012

Sluttishly Vegetarian: Roasted Vegetable Couscous

This weekend I was all set for getting involved with my root vegetables, but I was just not in the mood a full-on roast in all that heat. Instead, I wanted a quick and easy dish with lots of vegetables to give me a healthy, yummy kick. I also wanted a big one pot dish which would yield leftovers so I can take some in my packed lunch this week.

This roasted vegetable couscous is Mediterranean-inspired with lots of fresh herbs to keep it light but also with some warming spice to bring out the flavours in the vegetables. You can use vegetables that take your fancy, not just the ones listed below. Aubergine, carrots, butternut squash, pumpkin or mushrooms would all work well in this dish.

My particular favourite part of this dish is serving up the roasted garlic in their skins so you can squeeze out the sweet clove straight into your mouth at the table. They are so delicious!

Roasted Vegetable Couscous
You will need:
  • 1 large onion
  • 2 peppers
  • 2 sweet potatoes
  • 1 large parsnip
  • 1 courgette
  • 1 bulb garlic cloves, skins on
  • 2 tbsp olive oil
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • salt and pepper
  • handful of fresh mint
  • handful of fresh coriander
  • 2 tsp turmeric
  • Vegetable stock/ 1/2 stock cube for your water
  • 2 1/2 mugs couscous
  • lemon, to garnish
Make it!
  1. Preheat the oven to 180C while you prepare the vegetables for roasting.
  2. Cut the vegetables into cubes or chunks of similar size and add to a large roasting tray. Drizzle with olive oil and sprinkle the nutmeg and cinnamon evenly over the vegetables. Season well and then toss the vegetables gently before covering the roasting tray with foil.
  3. Place the vegetables in the oven for 30 minutes and then remove the foil, gently toss and roast for a further 15-20 minutes until the vegetables are lightly browned.
  4. At the time the foil is removed prepare the couscous. Use a large bowl to place the couscous and mix the turmeric through and add the boiling stock. Use enough water to just about submerge the couscous grains. Cover with the foil and allow to steam for about 10 minutes or so. Remove the foil and fluff up the couscous with a fork. 
  5. Add half of the fresh herbs to the couscous and stir through.
  6. Place the couscous in a large serving dish and add the roasted vegetables and any juice from the roasting tin to the couscous. Quickly toss together and serve with an extra sprinkling of fresh herbs and fresh lemon wedges. 

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