ROASTED VEGETABLE COUSCOUS WITH HUMMUS
This can be served hot or cold according to your prefference. It's delicious either way.
Provided by Annacia * @Annacia
Categories Other Main Dishes
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces, except carrots which are cut in half..
- Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelized, tossing occasionally.
- Meanwhile, prepare the couscous.
- Boil the vegetable stock or water. Add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
- Add freshly ground black pepper and salt to taste. Fluff through so that the grains separate. Do this a few times while waiting.
- When ready add the cous cous to the pan with the vegetables and mix well. Return to the oven for 5 more minutes.
- TO MAKE HUMMUS:
- Put the garbanzos and tahini in a bowl with a clove of garlic, lemon juice and the 4 green olives. Season with black pepper and combine till smooth with a blender or food processor.
- TO SERVE:
- Divide between four plates. Place Veggie mix over the hummus before serving warm or cold.
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