Because couscous is for life, not just for summer picnics.
Yep, I’m sure a lot of us have possibly over-dosed on the meat-fest at Christmas. I often find that in the first few weeks of January I’m craving ALL the vegetables. Not only is it the perfect antithesis to the festive overindulgence but those New Year’s Resolutions to be healthier need some tasty recipes to help us along the way.
Roasted Vegetable Couscous is Mediterranean-inspired with loads of fresh herbs. It tastes light yet had some warming spices to really bring out those roasted veggie flavours.
Use any vegetables that take your fancy, below I listed the ones I used on this occasion. You could try aubergine, carrots, butternut squash, courgettes, pumpkin or mushrooms.
The best bit about this dish is serving up the roasted garlic in their skins so you can squeeze out the sweet clove straight into your mouth at the table. It’s one of my fave things to roast.
Roasted Vegetable Couscous
1 large onion
2 sweet potatoes
1 large parsnip
1 bulb garlic cloves, skins on
2 tbsp olive oil
2 tsp ground cinnamon
2 tsp ground nutmeg
salt and pepper
handful of fresh mint
handful of fresh coriander
1 tsp turmeric
Vegetable stock (use 1/2 stock cube for your water)
2 1/2 mugs couscous
lemon, to garnish
Preheat the oven to 180C while you prepare the vegetables for roasting.
Cut the vegetables into cubes or chunks of similar size (mine were around 1inch) and add to a large roasting tray. Drizzle with olive oil and sprinkle nutmeg and cinnamon evenly over the vegetables. Season well and then toss the vegetables gently before covering the roasting tray with foil.
Place the vegetables in the oven for 30 minutes and then remove the foil, gently toss and roast for a further 15-20 minutes until the vegetables are lightly browned.
At the time the foil is removed prepare the couscous. Use a large bowl to place the couscous and mix the turmeric through and add the boiling stock. Use enough water to just about submerge the couscous grains. Cover with the foil and allow to steam for about 10 minutes or so. Remove the foil and fluff up the couscous with a fork.
Add half of the fresh herbs to the couscous and stir through.
Place the couscous in a large serving dish and add the roasted vegetables and any juice from the roasting tin to the couscous. Quickly toss together and serve with an extra sprinkling of fresh herbs and fresh lemon wedges.