Sunday, 13 September 2015

Roasted Veg Cous Cous

Roasted Veg Cous Cous

This dish might seem a bit of an effort as you have to bake in addition to cooking on the stove but pre- roasting the veg definitely enhances the flavour. The slight charcoal taste you get makes all the veg sweeter and perfect balance to the spicy, tangy couscous so although it may seem like extra effort I think it is definitely worth it. Can be served hot or cold and is the perfect side dish to kebabs, chicken and fish.


Ingredients

1 Mini Courgette
12 Cherry Tomatoes
½ Orange Pepper
½ Yellow Pepper
½ Aubergine
1 Red Onion
1 tbsp. Olive Oil
Juice of half Lemon
Salt and Pepper

1 tsp Olive Oil
½ tsp Jeera Seeds
¼ tsp Jeera Powder
2 Garlic Cloves
3 Spring Onions
1 Green Chilli
1 cup of Couscous
1 low salt veg Stock Cube
2 cups of Warm Water
Coriander chopped
Lemon

190 fan – 30 minutes

Equipment

Baking Tray
Frying Pan

Method

1.Chop all veg in around 1 inch pieces and place on baking tray covering with the olive oil, lemon and seasoning and roast in pre heated oven at 200 Fan/220/Gas Mark 6 for 20 minutes until edges begin to colour






2.Whislt veg is cooking, prepare cous cous – heat oil in saucepan

3.Fry Jeera seeds, powder, garlic, spring onions and chilli for 2-3 minutes



4.Add couscous and toss in mixture

5.Add stock, place lid, lower heat and cook for 3-4 minutes until all water is absorbed







6.Add roasted veg and to serve top with chopped coriander and squeeze of lemon

7.It also tastes great with nuts added however as Bubba was eating it too I excluded them this time