MINTED COUSCOUS WITH ROASTED VEGETABLES

Minted Couscous With Roasted Vegetables image

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

Provided by Karen Elizabeth

Categories Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

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 of fresh mint
sea salt
black pepper

Steps:

Roasted vegetables:.
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.
Pre-heat the oven to 220c/425F/gas 7.
Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
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.
Minted Couscous:.
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.
Add the olive oil, lemon juice and zest, and mix them in thoroughly.
Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.

Nutrition Facts : Calories 716.8, Fat 43.6, SaturatedFat 6.1, Sodium 177.1, Carbohydrate 74.2, Fiber 11.9, Sugar 8.8, Protein 13.3

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