Mediterranean Roasted Vegetable Couscous |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of my favourite, quick and healthy evening meals. I chop all the vegetables up and pop them in the oven; the rest takes 5 minutes to pull together. I normally grill some lemony chicken to go with it, but it’s delicious on its own. Ingredients:
1 large red onion, cut in eights |
1 red pepper, cut in eights |
1 yellow pepper, cut in eights |
1 courgette, cut in 1/4 inch diagonal pieces |
1 cup chopped fresh coriander (cilantro) |
1 cup chopped fresh mint |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons ground cinnamon |
60 g dried apricots, chopped |
1 head garlic |
1 lemon, juice and zest of |
1 lime, juice and zest of |
1 orange, juice and zest of |
50 g pine nuts, roasted |
250 g couscous |
350 ml chicken stock |
2 tablespoons extra virgin olive oil |
salt |
black pepper |
Directions:
1. In a hot oven (200c) put the red onion, peppers, garlic and courgette in an oven proof dish with a drizzle of olive oil.
2. When roasted (approx 25 - 30mins )remove and place to one side until couscous ready.
3. Turn off oven and put pine nuts in for 5 mins as oven cools down - do not let burn.
4. In a heat proof bowl combine the couscous with cumin, coriander, cinnamon, juice and zests of lemon, lime and orange and hot chicken stock. Cover for 5 minutes.
5. Fluff the couscous with a fork and add the apricots, chopped mint and coriander, pine nuts, roasted vegetables and roasted garlic.
6. Season with salt and pepper and serve.
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