Minted Couscous With Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it makes a memorable meal. This is a family favourite, my youngest DD in particular is a couscous addict! (Preparation time does not include 3 - 4 hours marinating time) From Linda McCartneys World of vegetarian Cooking Ingredients:
1 large aubergine, cut into chunky batons |
1 lb courgette, cut into chunky batons |
1 large red onion, cut into 8 wedges |
12 garlic cloves, in their skins |
10 basil leaves, torn roughly |
1 sprig chopped fresh parsley |
4 -6 tablespoons olive oil |
1 red pepper, grilled, skinned, quartered and de-seeded |
1 yellow pepper, grilled, skinned, quartered and de-seeded |
4 field mushrooms, sliced |
15 -20 black olives, pitted |
8 ounces couscous |
1 pint water, boiled |
1/4 pint olive oil |
2 lemons, juice and zest of |
1 yellow pepper, de-seeded and chopped finely |
4 spring onions, chopped finely |
4 -6 tablespoons chopped fresh mint |
sea salt |
black pepper |
Directions:
1. Roasted vegetables:.
2. Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
3. Pre-heat the oven to 220c/425F/gas 7.
4. Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
5. Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
6. Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
7. Minted Couscous:.
8. Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
9. Add the olive oil, lemon juice and zest, and mix them in thoroughly.
10. Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.
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