|
|
Fluffy
couscous combined with a selection of colorful vegetables,
chickpeas, toasted pine nuts, chopped prunes and Moroccan
seasonings. You can enjoy this dish hot, or cold as a salad.
(Read
the related
blog post.)
 |
| 4
tablespoons extra
virgin olive oil (plus 1 teaspoon extra for the couscous) |
| 1
zucchini (courgette)—quartered lengthways and cut
in half |
| 1
red pepper (capsicum)—deseeded and quartered |
| 1
red onion—cut into wedges and separated into pieces |
| 1
carrot—quartered lengthways and cut in half |
| 2
cups sweet potato—cut into bite-size pieces |
| 1
cup couscous |
| 1¼
cups boiling chicken or vegetable stock |
| 1
teaspoon salt |
| 1
cup green beans—ends trimmed and cut in half |
| 2
tablespoons pine nuts |
| 2
tablespoons chopped pitted prunes |
| ½
cup canned chickpeas—rinsed
and drained |
| 1
tablespoon lemon juice |
| 1
clove garlic—minced (crushed) |
| ¼
teaspoon ground cumin |
| ¼
teaspoon ground ginger |
| ¼
teaspoon ground cinnamon |
| 1
tablespoon finely chopped fresh flat-leaf parsley |
PREHEAT
the oven to 200°C/400°F. TOSS the prepared vegetables
(except green beans) in a large baking dish in 2 tablespoons
of the olive oil to coat. COVER tightly with foil and roast
for 20 minutes. REMOVE the foil, increase the oven temperature
to 225°C/435°F and bake for a further 25 minutes.
WHILE the vegetables roast, steam or boil the green beans
until tender and lightly toast the pine nuts in a frying pan.
ABOUT 5 minutes before the vegetables finish roasting, place
the couscous in a bowl, pour over the boiling stock, ½
teaspoon salt and 1 teaspoon olive oil, mix to combine, cover
the bowl and allow to steam for 5 minutes. MIX together the
remaining 2 tablespoons olive oil, remaining ½ teaspoon
salt, lemon juice, garlic, cumin, ginger and cinnamon in a
small bowl until well combined. ONCE the vegetables are cooked,
remove from the oven, cover with the foil and stand for 5
minutes to allow the skin to steam off the peppers more easily,
then remove the skin when cool enough to handle and cut the
flesh into strips. CHOP the carrot into pieces. WHEN the couscous
is ready, use a fork to separate the grains. MIX together
the couscous, prunes, pine nuts, chickpeas and parsley, then
add the roast vegetables, drizzle the dressing over everything
and toss gently to combine.
|
 |
|
Roast
Vegetable & Chickpea Couscous. A
tasty Moroccan couscous dish packed with colorful
vegetables, chickpeas, raisins and almonds. This
versatile dish can be enjoyed as a hot meal or a
cold salad. |
|
|
Insalata
di Riso (Italian Rice Salad). Packed with tasty
and healthful ingredients including tuna, tomatoes,
toasted pine nuts, mushrooms, peas, cubed mozzarella
cheese, artichoke hearts and peppers. |
 |
|
Tuna
Lentil Rice Salad. A Mediterranean-inspired
rice salad with tuna, lentils, olives and a selection
of flavorsome vegetables and herbs. |
|
|
|
