Roast Vegetable And Chickpea Couscous
From il_daktora 16 years ago
- 120 minutes to make
- Serves 2
I made this yesterday for lunch & it was a HIT!! i took it from a website called mediterrasian.com.even my brother who HATES veggies adored it!! the original uses couscous but i used bulgur wheat instead & it was amazing too & veryyyyy delicious :)
Ingredients
- 4 tablespoons extra virgin olive oil (plus 1 teaspoon extra for the couscous) shopping list
- ½ eggplant—sliced into ½-inch rounds and quartered into wedges shopping list
- 1 red pepper (capsicum)—deseeded and quartered shopping list
- 1 red onion—cut into six wedges and separated into pieces shopping list
- 3 pattypan squash (yellow button squash)—quartered into wedges shopping list
- 2 cups butternut squash (butternut pumpkin)—peeled and cut into bite-size pieces shopping list
- 1 cup couscous shopping list
- 1¼ cups boiling chicken stock shopping list
- 1 teaspoon salt shopping list
- 2 tablespoon raisins shopping list
- 2 tablespoons slivered almonds shopping list
- ½ cup canned chickpeas—rinsed and drained shopping list
- 1 tablespoon lemon juice shopping list
- 1 clove garlic—minced (crushed) shopping list
- ¼ teaspoon ground cumin shopping list
- ¼ teaspoon ground ginger shopping list
- ¼ teaspoon ground cinnamon shopping list
- 1 tablespoon finely chopped fresh mint shopping list
How to make it
- PREHEAT the oven to 200°C/400°F.
- TOSS the prepared vegetables 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 until golden brown.
- 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.
- WHEN the couscous is ready, use a fork to separate the grains.
- MIX together the couscous, raisins, almonds, chickpeas and mint, then add the roast vegetables, drizzle the dressing over everything and toss gently to combine (being careful not to break up the vegetables).
The Rating
Reviewed by 2 people-
This looks great!
sunny
in Portland loved it
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yummy!!!!!!!!!! can i use a veggie stock ?
mumtazcatering
in Gauteng loved it
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