Roasted vegetable couscous
- 2 courgettes, thickly sliced
- 1 aubergine, cut into chunks
- 1 large red pepper, quartered and seeded
- 4 large ripe tomatoes, halved
- 2 red onions, cut into wedges
- 2 carrots, peeled and cut into chunks
- 4 large garlic cloves
- 2 tbsp olive oil
- 300g couscous
- 25g butter
- 2 tbsp chopped fresh parsley or coriander
- salt and freshly ground black pepper
- TO SERVE
- harissa or chilli sauce, to taste
Prep:20min › Cook:50min › Ready in:1hr10min
- Preheat the oven to 200°C (gas 6). Arrange all the vegetables in a large shallow roasting tin, leaving the garlic cloves whole but peeled. Drizzle over the olive oil and season well with black pepper.
- Roast the vegetables for 45–50 minutes, turning them occasionally, until tender.
- Meanwhile, put the couscous in a deep ovenproof dish, pour over 500ml boiling water, cover, and leave for 5 minutes to allow the grains to soak up the water. Cover tightly with foil and put in the oven with the vegetables for their final 15 minutes, to keep warm.
- Fluff up the cooked couscous with a fork, stir in the butter and herbs and season to taste. Serve the roasted vegetables piled on top of the couscous. Sprinkle with harissa or chilli sauce, to taste.
Harissa is a fiery North African sauce made from a mix of red chillies, garlic, coriander, cumin, caraway, mint and olive oil. You'll find it in larger supermarkets or you can use any chilli sauce or spicy tomato sauce.
A creamy yoghurt raita, pepped up with diced green chillies and cooling cucumber would also make a good accompaniment.
I spread the vegetables out over two roasting pans to make sure they were not too crowded. If they're too crowded they steam instead of roast. Once they were done I stirred the Harissa right in to the roasted vegetables. They were even tastier reheated the second time around. The flavors really melded together. Make extra! - 06 Mar 2012