Spicy Roasted Vegetables with Couscous

[Guest guest]

I made this for tea last week and it was very good.

Jo.

 

* Exported from MasterCook *

 

Spicy Roasted Vegetables with Couscous

 

Recipe By :Alison Holst & Simon Holst

Serving Size : 4 Preparation Time :0:00

Categories : Baking Beans & Lentils

Main Course Pasta

Savoury Spices

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsps olive oil -- or canola oil

2 tbsps lemon juice

1 tbsp dark soy sauce

1 tsp minced garlic -- (1-2 cloves)

1 1/2 tsps ground cumin

1 1/2 tsps ground coriander

1/2 tsp sugar

1/4 tsp minced red chilli -- or chilli powder

1/4 tsp ground cloves

2 peppers -- (red, yellow, green or a combination)

2 med zucchini

2 med carrots

1 med red onion

1 c couscous

1 310g can chick peas

1 c boiling water -- or vegetable stock

1 tbsp chopped flat-leaf parsley -- (1-2 tbsp) or mint

salt and pepper -- to taste

 

Measure the first nine ingredients into a screw-topped jar and shake to

combine for the marinade.

 

Halve and deseed the peppers, then cut the flesh into strips 1-2cm wide.

Slice the zucchini and carrots lengthways into strips or ribbons 0.5-1cm

thick and cut the onion into eight thin wedges.

 

Put the prepared vegetables in a plastic bag with the marinade and toss

everything together so the vegetables are evenly coated with the marinade.

Leave the vegetables to marinate for 5-10 minutes, then tip them into a

shallow roasting pan (or sponge roll tin) and bake/roast them for 12-15

minutes at 225ºC. Alternatively, cook the vegetables until tender in a

double-sided contact grill on medium for about 5 minutes.

 

While the vegetables cook, measure the couscous into a large bowl. Add the

chickpeas then the boiling water or stock. Leave to stand for 5 minutes

then fluff with a fork. Cut the cooked vegetables into 1-2cm pieces, then

stir these into the couscous mixture along with any remaining marinade or

cooking juices. Toss the mixture together, adding salt, pepper and chopped

herbs to taste, before serving.

 

Source:

" Very Easy Vegetarian Cookbook "

S(ISBN):

" 0-908808-94-1 "

Copyright:

" Alison Holst and Simon Holst "

 

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Per Serving (excluding unknown items): 607 Calories; 16g Fat (22.8% calories

from fat); 24g Protein; 97g Carbohydrate; 20g Dietary Fiber; 0mg

Cholesterol; 302mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 2

1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Roasted vegetables, chickpeas and couscous combine in this

interesting combination of colours, flavours and textures. The ingredients

list may seem long but most are simply used in a marinade for the

vegetables.

 

Jo's note: This was very good, but the vegetables took twice as long to

cook and it needed more water and more time to soften the couscous. I added

a vegetable stock cube to the boiling water, too.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0