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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.
(Read
the related
blog post.)
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| 4
tablespoons extra
virgin olive oil (plus 1 teaspoon extra for the
couscous) |
| ½
eggplant—sliced into ½-inch rounds and quartered
into wedges |
| 1
red pepper (capsicum)—deseeded and quartered |
| 1
red onion—cut into six wedges and separated into
pieces |
| 3
pattypan squash (yellow button squash)—quartered
into wedges |
| 2
cups butternut squash (butternut pumpkin)—peeled
and cut into bite-size pieces |
| 1
cup couscous |
| 1¼
cups boiling chicken stock |
| 1
teaspoon salt |
| 2
tablespoon raisins |
| 2
tablespoons slivered almonds |
| 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 mint |
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).
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